Effects of Micro-oxygenation on Shiraz Wine

Research output: ThesisDoctoral Thesis

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Abstract

The deliberate infusion of pure oxygen into wine, a process termed micro-oxygenation (MOX), has become a common industry practise over the past decade. Used at low rates with oak chip maceration, MOX has gained interest as a barrel substitute for wine maturation. In experimental trials, the combination of oak chips with MOX was investigated over three successive vintages. Total oxygen addition of 10.4, 6.3 and 10.7 mg L-1 for each respective vintage 2004, 2005 and 2006 were made. Using principal component analysis, vintage differences between the wines pertaining to flavonoid composition were identified as the principal attributes with greatest variability regardless of treatment. Oak chip maceration increased the level of non-flavonoids in the wine and was the second most variable attribute. No consistent variation in the measured physicochemical attributes could be attributed to MOX. Regression of Electronic Tongue sensor responses onto the physicochemical data using Projection to Latent Structures was conducted. Good calibration models (mean predictive error<15% and R2 >0.70) for attributes pertaining to phenolic compounds and wine colour could be constructed; poorly predicted attributes were titratable acidity, free and total sulfur dioxide and tannin concentration. Full descriptive sensorial analysis was conducted on vintage 2004 and 2005 wines, using a trained panel and sensory data decomposed using PARAFAC and ANOVA.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Charles Sturt University
Supervisors/Advisors
  • Clark, Andrew, Co-Supervisor
  • Saliba, Anthony, Co-Supervisor
Award date01 Mar 2011
Place of PublicationAustralia
Publisher
Publication statusPublished - 2011

Fingerprint

wines
oak chips
maceration
electronic tongue
oxygen
sulfur dioxide
titratable acidity
tannins
sensors (equipment)
sensory evaluation
phenolic compounds
principal component analysis
calibration
flavonoids
analysis of variance
industry
color

Cite this

Schmidtke, L. M. (2011). Effects of Micro-oxygenation on Shiraz Wine. Australia: Charles Sturt University.
Schmidtke, L. M.. / Effects of Micro-oxygenation on Shiraz Wine. Australia : Charles Sturt University, 2011. 429 p.
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title = "Effects of Micro-oxygenation on Shiraz Wine",
abstract = "The deliberate infusion of pure oxygen into wine, a process termed micro-oxygenation (MOX), has become a common industry practise over the past decade. Used at low rates with oak chip maceration, MOX has gained interest as a barrel substitute for wine maturation. In experimental trials, the combination of oak chips with MOX was investigated over three successive vintages. Total oxygen addition of 10.4, 6.3 and 10.7 mg L-1 for each respective vintage 2004, 2005 and 2006 were made. Using principal component analysis, vintage differences between the wines pertaining to flavonoid composition were identified as the principal attributes with greatest variability regardless of treatment. Oak chip maceration increased the level of non-flavonoids in the wine and was the second most variable attribute. No consistent variation in the measured physicochemical attributes could be attributed to MOX. Regression of Electronic Tongue sensor responses onto the physicochemical data using Projection to Latent Structures was conducted. Good calibration models (mean predictive error<15{\%} and R2 >0.70) for attributes pertaining to phenolic compounds and wine colour could be constructed; poorly predicted attributes were titratable acidity, free and total sulfur dioxide and tannin concentration. Full descriptive sensorial analysis was conducted on vintage 2004 and 2005 wines, using a trained panel and sensory data decomposed using PARAFAC and ANOVA.",
author = "Schmidtke, {L. M.}",
year = "2011",
language = "English",
publisher = "Charles Sturt University",
address = "Australia",
school = "Charles Sturt University",

}

Schmidtke, LM 2011, 'Effects of Micro-oxygenation on Shiraz Wine', Doctor of Philosophy, Charles Sturt University, Australia.

Effects of Micro-oxygenation on Shiraz Wine. / Schmidtke, L. M.

Australia : Charles Sturt University, 2011. 429 p.

Research output: ThesisDoctoral Thesis

TY - THES

T1 - Effects of Micro-oxygenation on Shiraz Wine

AU - Schmidtke, L. M.

PY - 2011

Y1 - 2011

N2 - The deliberate infusion of pure oxygen into wine, a process termed micro-oxygenation (MOX), has become a common industry practise over the past decade. Used at low rates with oak chip maceration, MOX has gained interest as a barrel substitute for wine maturation. In experimental trials, the combination of oak chips with MOX was investigated over three successive vintages. Total oxygen addition of 10.4, 6.3 and 10.7 mg L-1 for each respective vintage 2004, 2005 and 2006 were made. Using principal component analysis, vintage differences between the wines pertaining to flavonoid composition were identified as the principal attributes with greatest variability regardless of treatment. Oak chip maceration increased the level of non-flavonoids in the wine and was the second most variable attribute. No consistent variation in the measured physicochemical attributes could be attributed to MOX. Regression of Electronic Tongue sensor responses onto the physicochemical data using Projection to Latent Structures was conducted. Good calibration models (mean predictive error<15% and R2 >0.70) for attributes pertaining to phenolic compounds and wine colour could be constructed; poorly predicted attributes were titratable acidity, free and total sulfur dioxide and tannin concentration. Full descriptive sensorial analysis was conducted on vintage 2004 and 2005 wines, using a trained panel and sensory data decomposed using PARAFAC and ANOVA.

AB - The deliberate infusion of pure oxygen into wine, a process termed micro-oxygenation (MOX), has become a common industry practise over the past decade. Used at low rates with oak chip maceration, MOX has gained interest as a barrel substitute for wine maturation. In experimental trials, the combination of oak chips with MOX was investigated over three successive vintages. Total oxygen addition of 10.4, 6.3 and 10.7 mg L-1 for each respective vintage 2004, 2005 and 2006 were made. Using principal component analysis, vintage differences between the wines pertaining to flavonoid composition were identified as the principal attributes with greatest variability regardless of treatment. Oak chip maceration increased the level of non-flavonoids in the wine and was the second most variable attribute. No consistent variation in the measured physicochemical attributes could be attributed to MOX. Regression of Electronic Tongue sensor responses onto the physicochemical data using Projection to Latent Structures was conducted. Good calibration models (mean predictive error<15% and R2 >0.70) for attributes pertaining to phenolic compounds and wine colour could be constructed; poorly predicted attributes were titratable acidity, free and total sulfur dioxide and tannin concentration. Full descriptive sensorial analysis was conducted on vintage 2004 and 2005 wines, using a trained panel and sensory data decomposed using PARAFAC and ANOVA.

M3 - Doctoral Thesis

PB - Charles Sturt University

CY - Australia

ER -

Schmidtke LM. Effects of Micro-oxygenation on Shiraz Wine. Australia: Charles Sturt University, 2011. 429 p.