The effects of dissolved oxygen and enological treatments on quality parameters in wine and cider

Detta är en Kandidat-uppsats från Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)

Sammanfattning: Dissolved oxygen has previously been shown to affect the colour and sensory properties of red and white wine during storage. A number of different wines and wine based sparkling ciders are made at Kiviks Musteri AB. The aim of this work is to study the effects of dissolved oxygen and different enological treatments on sensory quality and colour of red wine and sparkling apple cider during storage at different temperatures. The effects of fermentation and fining on foaming ability of pear wine are also studied.   Samples of red wine were taken after different processing steps such as pumping, sulphuration, pasteurization and filling. To evaluate the effects of the processes on the wine, dissolved oxygen, colour and free SO2 were measured in each. Measurements were also made on samples of red wine stored at either 38°C or room temperature for different amounts of time. Sensory evaluations were also made of the wine samples. Colour was measured by measuring absorbance at 420, 520 and 620 nm. Dissolved oxygen was also measured after different processing steps during production of apple cider. To study the effects of dissolved oxygen on cider, three different batches of apple cider were produced, with different concentrations of dissolved oxygen. The samples were stored at either 38°C or room temperature for one week. Measurements of absorbance at 420 nm and free SO2, along with sensory evaluation were made on the cider samples before and after storage. Fermentation and fining of pear wine were made in small scale and the foaming ability was compared to that of large scale factory produced wine.   Pumping and filling had negative impact on the flavour of red wine. Colour intensity increased while free SO2 decreased during storage of red wine. The sensory quality decreased during storage and a higher storage temperature had a distinctive impact on this decrease. Dissolved oxygen had no noticeable effect on changes in sensory properties of neither red wine nor cider during storage. A higher concentration of dissolved oxygen was correlated to a higher increase in colour intensity of red wine though. A higher decrease was also seen in free SO2 in red wine samples with higher dissolved oxygen content when stored at 38°C. Fermentation had a large impact on foaming properties of pear wine. Small scale wine fermentation resulted in much lower foaming ability than large scale fermentation. 

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