Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics

In this paper, we have evaluated the effects of micro-oxygenation before malolactic fermentation and after five months of storage on Cencibel red wines. In particular, we have considered the colour characteristics, the phenolic compounds related to red wine colour, the individual volatile composition, and the complete descriptive sensory analysis of the wines. The fact that the concentration of the malvidin-3-glucoside-ethyl-flavan-3-ol adducts and pyranoanthocyanins (B-type vitisins) increased is closely related to the red wine colour stabilization. Red wine aroma quality was slightly improved as a consequence of oxygen addition after five months of storage. New attributes appeared (plum/currant) and others were increased (spicy and liquorice) in micro-oxygenated red wines, whereas herbaceous values were significantly decreased. The results suggest the joint use of both treatments (micro-oxygenation and storage) give rise to an enhancement of the colour stability and the aroma and sensorial quality of red wines.