University of Agronomic Sciences and Veterinary Medicine of

University of Agronomic Sciences and Veterinary Medicine of Bucharest Faculty of Horticulture International Student Symposium “Hortus Academicus” March 29, 2019, Bucharest, Romania EVOLUTION OF HUE AND COLOR INTENSITY OF A RED WINE DURING RAPID MATURATION USING DIFFERENT OAK CHIPS Author name, BSc student Ioana-Teodora TACHE Coordinator Professors, Lecturer Ph. D George Adrian COJOCARU Professor Ph. D Arina Oana ANTOCE International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

INTRODUCTION § Wine maturation is a well-known winemaking practice for improving wine quality and organoleptic characteristics. § The main objective of this work was to study the effect of the use of oak fragments on the evolution of hue and color intensity on a young red wine during rapid maturation, with or without oxygenation, as an alternative to traditional aging in oak barrels. International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

MATERIALS AND METHODS Color intensity CI, u. a. = OD 420 nm + OD 520 nm + OD 620 nm Hue H = OD 420 nm / OD 520 nm Feteasca neagra, 2018 classic red winemaking technology Wine 2 months maturation 3 g/l oak chips Spectrophotometric analysis Different types International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

MATERIALS AND METHODS Table 1. Types of oak chips and level of oxygen used for fast maturation of red wine variants Codification FR_M Oak origin French oak Quercus petraea Toasting level Medium FR_H High AM_M AM_H American oak Quercus alba Medium High FR_M_OX FR_H_OX AM_M_OX AM_H_OX French oak Quercus petraea Medium High American oak Quercus alba Medium High Barrel-like, moderate: obtained by leaving Very low: obtained by fully occupying the a headspace of 7 ml of air in 1 liter bottles, Oxygen level space in the bottles resulting in rough 2 mg O 2/l/month International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

11, 2 RESULTS AND DISCUSSIONS FN_CT FN_FR_M FN_FR_H FN_AM_M FN_AM_H 11 CI, u. a. 10, 8 10, 6 FN_CT_OX FN_FR_M_OX FN_FR_H_OX FN_AM_M_OX FN_AM_H_OX 10, 4 10, 2 10 9, 8 9, 6 8 22 47 No. days 74 8 22 47 No. days Evolution of color intensity during rapid maturation of red wine using different oak chips with /without oxygen contact International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania 74

RESULTS AND DISCUSSIONS 10, 8 No_Oak FN 10, 6 With_Oak FN_OX CI, u. a. 10, 4 10, 2 10 9, 8 9, 6 0 20 40 No. days 60 80 0 20 40 60 No. days Average evolution of experimental samples with / without oxygen and with / without oak chips International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania 80

0, 88 RESULTS AND DISCUSSIONS FN_CT FN_FR_M FN_FR_H FN_AM_M FN_AM_H 0, 87 0, 86 0, 85 FN_CT_OX FN_FR_M_OX FN_FR_H_OX FN_AM_M_OX FN_AM_H_OX Hue 0, 84 0, 83 0, 82 0, 81 0, 8 0, 79 0, 78 8 22 47 No. days 74 Evolution of color hue during rapid maturation using different oak chips with / without oxygen International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

CONCLUSIONS AND RECOMMENDATIONS The effect of oxygen during maturation § Oxygenated wine samples tend to have an increased color intensity, as well as an increased hue. International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

CONCLUSIONS AND RECOMMENDATIONS The effect of oak chips during maturation § Oak chips seems to slightly decrease the color intensity compared to control samples without oak during 2 months of maturation, however an increased stability regarding color matter precipitations is expected after the treatment. § On the other hand, oak chips increased hue by extraction of yellow-brown compounds into wines, further influenced by oxidation, as compared to non-oxygenated control samples. International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

CONCLUSIONS AND RECOMMENDATIONS The effect of chips type § The different level of toasting did not significantly influenced the hue and color intensity during this short time of experimentation. International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

Thank you! International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania