DEVELOPMENT OF A GLOBAL SYSTEM TO CONTROL THE SUPPLY OF OXYGEN FROM BARRELS TO IMPROVE THE QUALITY OF WINE AGEING (Q3208879): Difference between revisions
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(Created claim: summary (P836): THE AGEING OF RED WINES IN BARRELS IS A COMMON PRACTICE IN QUALITY WINES AND A PROCESS APPRECIATED BY CONSUMERS. THE SELECTION BY THE WINEMAKER OF THE SUITABLE BARRELS FOR EACH TYPE OF WINE HAS BEEN MADE ON THE BASIS OF PREVIOUS TESTS WITH DIFFERENT BARRELS GIVING MUCH INTEREST IN THE CHARACTERISTICS THAT THE WOOD TRANSFERRED TO THE WINE. THIS INTERACTION IS VERY STRONGLY INFLUENCED BY OXYGEN ENTERING THE BARREL, AS IT PARTICIPATES IN MANY REACT...) |
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DEVELOPMENT OF A GLOBAL SYSTEM TO CONTROL THE SUPPLY OF OXYGEN FROM BARRELS TO IMPROVE THE QUALITY OF WINE AGEING | |||
Revision as of 08:57, 14 October 2021
Project Q3208879 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | DEVELOPMENT OF A GLOBAL SYSTEM TO CONTROL THE SUPPLY OF OXYGEN FROM BARRELS TO IMPROVE THE QUALITY OF WINE AGEING |
Project Q3208879 in Spain |
Statements
96,800.0 Euro
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193,600.0 Euro
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50.0 percent
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1 January 2015
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30 June 2018
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UNIVERSIDAD DE VALLADOLID
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42°24'34.67"N, 4°36'57.96"W
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34120
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EL ENVEJECIMIENTO DE VINOS TINTOS EN BARRICA ES UNA PRACTICA HABITUAL EN LOS VINOS DE CALIDAD Y UN PROCESO APRECIADO POR LOS CONSUMIDORES. LA ELECCION POR PARTE DEL ENOLOGO DE LAS BARRICAS ADECUADAS PARA CADA TIPO DE VINO SE HA REALIZADO EN BASE A ENSAYOS PREVIOS CON DIFERENTES BARRICAS PRESTANDO MUCHO INTERES EN LAS CARACTERISTICAS QUE LA MADERA TRANSFERIRA AL VINO. ESTA INTERACCION ESTA MUY FUERTEMENTE INFLUENCIADA POR EL OXIGENO QUE ENTRA EN LA BARRICA, YA QUE PARTICIPA EN MUCHAS REACCIONES PROPIAS DE LA ESTANCIA DEL VINO EN CONTACTO CON LA MADERA. EL PAPEL SENSORIAL QUE TIENE LA MADERA EN LAS CARACTERISTICAS FINALES DEL VINO ESTA MUY INVESTIGADO Y DEFINIDO, SIENDO BASICO EN LA OFERTA DE DIFERENTES BARRICAS DADA POR MUCHAS TONELERIAS. SOLO ALGUNAS HAN DADO UN PASO ADELANTE EN SU INTENTO DE REALIZAR UNA CLASIFICACION OBJETIVA DEL POTENCIAL QUIMICO-SENSORIAL QUE TENDRA LA MADERA DE SUS BARRICAS (OAKSCAN- DE RADOUX). SIN EMBARGO, EL OXIGENO QUE UNA BARRICA PONDRA A DISPOSICION DEL VINO DURANTE SU ENVEJECIMIENTO, ES UN ASPECTO POCO ESTUDIADO, SIENDO UNA CARACTERISTICA DE LA BARRICA QUE LAS TONELERIAS NO PUEDEN OFRECER AL ENOLOGO. NUESTRO GRUPO HA RECOGIDO EL TESTIGO DE AUTORES DE RENOMBRE EN EL CAMPO COMO VIVAS, MOUTOUNET O FEUILLAT Y ACTUALMENTE LIDERA UNA REVISION EN PROFUNDIDAD DE LOS SISTEMAS DE MICROOXIGENACION PASIVOS DE VINOS. EN ESE SENTIDO NUESTRO GRUPO, COMO RESULTADO DEL ANTERIOR PROYECTO, HA DESARROLLADO Y PATENTADO UN DISPOSITIVO CAPAZ DE MEDIR LA TASA DE TRANSFERENCIA DE OXIGENO (TTO) EN MADERA DEL MISMO ESPESOR QUE LAS DUELAS Y ADEMAS, LO MAS IMPORTANTE, EN LAS MISMAS CONDICIONES FISICAS QUE LAS QUE EXISTEN EN UNA BARRICA LLENA. EN ESE MISMO PROYECTO TAMBIEN HA DESARROLLADO UN PROTOCOLO QUE HA PERMITIDO POR PRIMERA VEZ DESCRIBIR COMO Y CUANTO OXIGENO ENTRA EN LAS BARRICAS Y COMO EVOLUCIONA SU TTO A LO LARGO DE UN AÑO DE ENVEJECIMIENTO. ESTUDIOS PREVIOS INDICAN QUE HAY QUE OTORGAR IGUAL IMPORTANCIA A LA FORMA EN LA QUE SE UNEN LAS DUELAS, PARA FORMAR LA BARRICA, Y AL TIPO DE MADERA ELEGIDA PARA LA FABRICACION. EL OBJETIVO DE ESTA PETICION ES GENERAR EL CONOCIMIENTO QUE PERMITA REGULAR Y CONTROLAR LA TTO GLOBAL CARACTERISTICA DE CADA BARRICA, TANTO LA TTO DE LA MADERA COMO LA TTO DE LAS UNIONES ENTREDUELAS. EN ESTA PROPUESTA TAMBIEN SE ESTUDIARAN LAS PROPIEDADES FISICAS QUE DEFINEN LA TTO DE LA MADERA Y EL EFECTO QUE TIENE EL TOSTADO, ANALIZANDO 300 MUESTRAS TANTO CON EL DISPOSITIVO RESULTANTE Y PATENTADO DEL PROYECTO ANTERIOR COMO CON SISTEMAS INDIRECTOS DE MEDIDA DE LA MADERA NO DESTRUCTIVOS QUE SE PROPONE ESTUDIAR. POR LO TANTO, CON EL DESARROLLO DE ESTA PROPUESTA SE OBTENDRA UN CONOCIMIENTO QUE PERMITIRA EN ULTIMA INSTANCIA AL ENOLOGO DISPONER DE BARRICAS DE DIFERENTES NIVELES GARANTIZADOS DE TTO PARA LA MEJORA DE LA CALIDAD DE LOS VINOS QUE ACTUALMENTE LAS TONELERIAS NO SON CAPACES DE OFRECER, LO QUE PROVOCA UNA GRAN VARIABILIDAD EN LOS VINOS RESULTANTES. (Spanish)
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THE AGEING OF RED WINES IN BARRELS IS A COMMON PRACTICE IN QUALITY WINES AND A PROCESS APPRECIATED BY CONSUMERS. THE SELECTION BY THE WINEMAKER OF THE SUITABLE BARRELS FOR EACH TYPE OF WINE HAS BEEN MADE ON THE BASIS OF PREVIOUS TESTS WITH DIFFERENT BARRELS GIVING MUCH INTEREST IN THE CHARACTERISTICS THAT THE WOOD TRANSFERRED TO THE WINE. THIS INTERACTION IS VERY STRONGLY INFLUENCED BY OXYGEN ENTERING THE BARREL, AS IT PARTICIPATES IN MANY REACTIONS TYPICAL OF THE STAY OF WINE IN CONTACT WITH WOOD. THE SENSORY ROLE OF WOOD IN THE FINAL CHARACTERISTICS OF WINE IS MUCH RESEARCHED AND DEFINED, BEING BASIC IN THE SUPPLY OF DIFFERENT BARRELS GIVEN BY MANY TONELERIAS. ONLY A FEW HAVE TAKEN A STEP FORWARD IN THEIR ATTEMPT TO MAKE AN OBJECTIVE CLASSIFICATION OF THE CHEMICAL-SENSORY POTENTIAL OF THE WOOD OF THEIR BARRELS (OAKSCAN- DE RADOUX). HOWEVER, THE OXYGEN THAT A BARREL MADE AVAILABLE TO THE WINE DURING ITS AGING, IS A LITTLE STUDIED ASPECT, BEING A CHARACTERISTIC OF THE BARREL THAT THE TONELERIAS CANNOT OFFER TO THE WINEMAKER. OUR GROUP HAS COLLECTED THE WITNESS OF RENOWNED AUTHORS IN THE FIELD AS VIVAS, MOUTOUNET OR FEUILLAT AND CURRENTLY LEADS AN IN-DEPTH REVIEW OF THE PASSIVE MICROOXIGENACION SYSTEMS OF WINES. IN THIS SENSE, OUR GROUP, AS A RESULT OF THE PREVIOUS PROJECT, HAS DEVELOPED AND PATENTED A DEVICE CAPABLE OF MEASURING THE RATE OF OXYGEN TRANSFER (TTO) IN WOOD OF THE SAME THICKNESS AS THE PAINS AND ADDITIONS, MOST IMPORTANTLY, IN THE SAME PHYSICAL CONDITIONS AS THOSE THAT EXIST IN A FULL BARREL. IN THE SAME PROJECT IT HAS ALSO DEVELOPED A PROTOCOL THAT HAS ALLOWED FOR THE FIRST TIME TO DESCRIBE HOW AND HOW OXYGEN ENTERS THE BARRELS AND HOW ITS TTO EVOLVES OVER A YEAR OF AGEING. PREVIOUS STUDIES INDICATE THAT EQUAL IMPORTANCE MUST BE GIVEN TO THE WAY IN WHICH THE STAVES ARE JOINED, TO FORM THE BARREL, AND TO THE TYPE OF WOOD CHOSEN FOR THE MANUFACTURE. THE OBJECTIVE OF THIS REQUEST IS TO GENERATE THE KNOWLEDGE THAT ALLOWS TO REGULATE AND CONTROL THE GLOBAL TTO CHARACTERISTIC OF EACH BARREL, BOTH THE TTO OF WOOD AND THE TTO OF THE ENTREDUELAS JOINTS. THIS PROPOSAL WILL ALSO STUDY THE PHYSICAL PROPERTIES THAT DEFINE THE TTO OF WOOD AND THE EFFECT OF ROASTING, ANALYSING 300 SAMPLES BOTH WITH THE RESULTING AND PATENTED DEVICE OF THE PREVIOUS PROJECT AND WITH INDIRECT NON-DESTRUCTIVE TIMBER MEASUREMENT SYSTEMS THAT IT IS PROPOSED TO STUDY. THEREFORE, WITH THE DEVELOPMENT OF THIS PROPOSAL, KNOWLEDGE WILL BE OBTAINED THAT WOULD ULTIMATELY ALLOW THE WINEMAKER TO HAVE BARRELS OF DIFFERENT GUARANTEED LEVELS OF TTO FOR THE IMPROVEMENT OF THE QUALITY OF THE WINES THAT THE TONELERIAS ARE NOT CURRENTLY ABLE TO OFFER, WHICH CAUSES A GREAT VARIABILITY IN THE RESULTING WINES. (English)
14 October 2021
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Palencia
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Identifiers
AGL2014-54602-P
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