Food and Fermentation Industries >

2026 , Vol. 52 >Issue 12: 177 - 185

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044561

Effect of micro-oxygenation during the alcoholic fermentation stage on yeast growth and quality of Cabernet Sauvignon wines

  • WANG Jingjing ,
  • LIU Tingting ,
  • LING Mengqi ,
  • WANG Lan
Expand
  • 1(School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China)
    2(School of Enology and Horticulture, Ningxia University, Yinchuan 750021, China)
    3(Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, China)
    4(Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China)

Received date: 2025-09-17

  Revised date: 2025-11-05

  Online published: 2026-07-17

Fold

Abstract

To elucidate the impact of micro-oxygenation on wine quality and yeast growth during alcoholic fermentation, four distinct levels of controlled micro-oxygenation treatments were applied on Cabernet Sauvignon must, namely 0 (M-0, control group), 15 (M-15), 75 (M-75), and 150 (M-150) minutes per day.The dissolved oxygen and oxidation-reduction potential (ORP) were monitored throughout fermentation, along with the dynamic changes of yeast cells.Subsequently, the physicochemical parameters, sensory characteristics, and volatile compounds of the wine samples were analyzed.The results indicated that the counts of non-Saccharomyces on first day and Saccharomyces cerevisiae on third day were peaked in M-15 group, at 4.04×106 CFU/mL and 1.65×107 CFU/mL, respectively.Additionally, alcohol and glycerol contents in wine sample of the M-150 were significantly more than the other groups, reaching 14.88%vol and 9.44 g/L, respectively.The highest chromaticity value and most total phenolic content were detected in wine sample of M-150, reaching 18.00 and 1.78 g/L, respectively.The color of M-75 wine sample was the brightest and closest to magenta, while M-150 had the highest red hue and saturation values of 38.96 and 39.33, respectively.Significant difference in anthocyanin content was observed between the aerobic groups and the control, while the most anthocyanin concentration was detected in M-75 group.Sensory evaluation revealed that the oxygenation groups received significantly higher scores in complexity and aroma intensity compared to the control group.Volatile compound analysis indicated that more oxygen exposure led to more production of volatile compounds.The M-150 wine sample contained notably more benzaldehyde, acetic acid, and isobutyric acid, which enhanced cheesy and honeyed notes.In the M-75 group, the concentrations of 1-hexanol, (E)-3-hexen-1-ol, and (Z)-2-hexen-1-ol were significantly increased, imparting herbal and floral aromas to the wine.A substantial increase of isoamyl hexanoate and β-damascenone were exhibited in the M-15 sample, which contributed to more intense fruity and floral characteristics.Additionally, linalool content was significantly more in the oxygenation groups than the control, strengthening the rose and citrus notes in the wine.In summary, yeast growth was promoted under aerobic condition of 15 min/d during alcoholic fermentation.Aerobic condition of 150 min/d significantly increased glycerol and alcohol concentration, accelerated the polymerization of phenolic compounds, and enhanced chromaticity of wine.Micro-oxygenation not only markedly elevated anthocyanin levels and improved the sensory properties of the wine, but also facilitated the synthesis of higher alcohols, esters, and acids, which enhancing fruity and floral aromas of wine.

Key words： micro-oxygenation; Cabernet Sauvignon wine; alcoholic fermentation; yeast growth; volatile compounds

Cite this article

WANG Jingjing , LIU Tingting , LING Mengqi , WANG Lan . Effect of micro-oxygenation during the alcoholic fermentation stage on yeast growth and quality of Cabernet Sauvignon wines[J]. Food and Fermentation Industries, 2026 , 52(12) : 177 -185 . DOI: 10.13995/j.cnki.11-1802/ts.044561

References

[1] HANG M, WEBB M R, RICHTER C, et al.Yeast alter micro-oxygenation of wine:Oxygen consumption and aldehyde production[J].Journal of the Science of Food and Agriculture, 2017, 97(11):3847-3854.
[2] CARRASCO-QUIROZ M, DEL ALAMO-SANZA M, MARTÍNEZ-GIL A M, et al.Influence of oxygen management on color and phenolics of red wines[J].Molecules, 2023, 28(1):459.
[3] 韩国民. 氧接触对葡萄酒多酚和羰基化合物影响的研究[D].杨凌:西北农林科技大学, 2015.
HAN G M.The impact of oxygen exposure before and after bottling on the polyphenolic and carbonyls of red wines[D].Yangling:Northwest A&F University, 2015.
[4] ANLI R E, CAVULDAK Ö A.A review of microoxygenation application in wine: Microoxygenation application in wine[J].Journal of the Institute of Brewing, 2012, 118(4):368-385.
[5] CEJUDO-BASTANTE M J, HERMOSÍN-GUTIÉRREZ I, PÉREZ-COELLO M S.Micro-oxygenation and oak chip treatments of red wines:Effects on colour-related phenolics, volatile composition and sensory characteristics.Part II:Merlot wines[J].Food Chemistry, 2011, 124(3):738-748.
[6] GÓMEZ-PLAZA E, CANO-LÓPEZ M.A review on micro-oxygenation of red wines:Claims, benefits and the underlying chemistry[J].Food Chemistry, 2011, 125(4):1131-1140.
[7] WATRELOT A A, DAY M P, SCHULKIN A, et al.Oxygen exposure during red wine fermentation modifies tannin reactivity with poly-l-proline[J].Food Chemistry, 2019, 297:124923.
[8] DAI L M, SUN Y H, LIU M Q, et al.Influence of oxygen management during the post-fermentation stage on acetaldehyde, color, and phenolics of Vitis vinifera L.cv.Cabernet Sauvignon wine[J].Molecules, 2022, 27(19):6692.
[9] PICARIELLO L, SLAGHENAUFI D, UGLIANO M.Fermentative and post-fermentative oxygenation of Corvina red wine:Influence on phenolic and volatile composition, colour and wine oxidative response[J].Journal of the Science of Food and Agriculture, 2020, 100(6):2522-2533.
[10] RESTREPO S, ESPINOZA L, CEBALLOS A, et al.Production of fatty acids during alcoholic wine fermentation under selected temperature and aeration conditions[J].American Journal of Enology and Viticulture, 2019, 70(2):169-176.
[11] BEKKER M Z, DAY M P, HOLT H, et al.Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character: Macro-oxygenation: Effect on sulfurous off-odours[J].Australian Journal of Grape and Wine Research, 2016, 22(1):24-35.
[12] CHEN Y, LIAN W J, LI K, et al.Quality evolution of Turpan dry red wine during aging under controlled micro-oxygenation[J].Journal of Food Science, 2025, 90(8):e70468.
[13] 张军翔, 张众.微氧对‘赤霞珠’干红葡萄酒香气的影响[J].中外葡萄与葡萄酒, 2020, 41(6):1-10.
ZHANG J X, ZHANG Z.Effects of micro-oxygenation on aroma of ‘Cabernet Sauvignon’ dry red wine[J].Sino-Overseas Grapevine & Wine, 2020(6):1-10.
[14] 王文璇, 董荣, 慕静怡, 等.不同单宁提升赤霞珠干红葡萄酒品质的比较分析[J].现代食品科技, 2020, 36(9):270-276.
WANG W X, DONG R, MU J Y, et al.Comparison of different tannins for improving the quality of Cabernet Sauvignon red wine[J].Modern Food Science & Technology, 2020, 36(9):270-276.
[15] 王宏, 陈晓艺, 张军翔.贺兰山东麓年轻红葡萄酒的CIELab颜色空间特征[J].食品科学, 2014, 35(9):20-23.
WANG H, CHEN X Y, ZHANG J X.Characteristic analysis of young red wine from the eastern foot of Helan Mountain based on CIELab color space parameters[J].Food Science, 2014, 35(9):20-23.
[16] 耿晨晨. 贺兰山东麓红葡萄酒中颜色变化规律研究[D].银川:宁夏大学, 2017.
GEN C C.Study on the color variation lawsin red wines from the eastern foot of Helan Mountain[D].Yinchuan:Ningxia University, 2017.
[17] 宋晨龙, 吕珊珊, 杨荣倩, 等.黑龙江大庆7个酿酒葡萄品种果实及其葡萄酒的品质分析[J].中国果树, 2025(3):53-61.
SONG C L, LYU S S, YANG R Q, et al.Quality analysis of berries and wines of seven wine grape varieties in Daqing, Heilongjiang province[J].China Fruits, 2025(3):53-61.
[18] 周迪, 卢玲, 王岚.贺兰山东麓产区非酿酒酵母筛选及发酵特性研究[J].食品与发酵工业, 2025, 51(1):72-80.
ZHOU D, LU L, WANG L.Screening and fermentation characteristics of non-Saccharomyces yeasts from eastern foot of Helan Mountain[J].Food and Fermentation Industries, 2025, 51(1):72-80.
[19] SILVA A, LAMBRI M.Oxygen measures and consumption in must and wine[J].Analytica Chimica Acta, 2006, 563(1-2):391-395.
[20] NIE Z X, YU H H, WANG X M, et al.Influence of micro-oxygenation aging with oak chips on the oxidation-reduction potential, color, phenolic parameters and volatile compounds of wine[J].LWT, 2025, 222:117658.
[21] KILLEEN D J, BOULTON R, KNOESEN A.Advanced monitoring and control of redox potential in wine fermentation[J].American Journal of Enology and Viticulture, 2018, 69(4):394-399.
[22] BENUCCI I, CERRETI M, ESTI M.Dosing oxygen from the early stages of white winemaking:Effect on oxidation-reduction potential, browning stability, volatile composition, and sensory properties[J].Food Chemistry, 2024, 432:137243.
[23] SÁNCHEZ-GÓMEZ R, CEBRIÁN-TARANCÓN C, MARTÍNEZ-GIL A M, et al.Effect of micro-oxygenation on color of wines made with toasted vine-shoots[J].Journal of the Science of Food and Agriculture, 2025, 105(3):1569-1582.
[24] 姜文广, 李记明, 于英, 等.蛇龙珠营养系干红葡萄酒中的挥发性风味物质[J].食品科学, 2015, 36(18):148-154.
JIANG W G, LI J M, YU Y, et al.Analysis of aroma volatiles in wines from eight Cabernet Gernischt clones[J].Food Science, 2015, 36(18):148-154.
[25] 王征, 杨慧, 张众, 等.自然发酵对“赤霞珠”葡萄酒香气物质及理化性质的影响[J].中国食品学报, 2024, 24(12):372-386.
WANG Z, YANG H, ZHANG Z, et al.Effects of natural fermentation of Cabernet Sauvignon wine on aroma component and physicochemical properties[J].Journal of Chinese Institute of Food Science and Technology, 2024, 24(12):372-386.
[26] 何少华, 商华, 都振江, 等.贺兰山东麓砾石土壤下不同品种葡萄品质和葡萄酒香气特征[J].酿酒科技, 2025(4):17-26.
HE S H, SHANG H, DU Z J, et al.Quality of different grape varieties and aroma characteristics of wine in gravel soil at east Helan Mountain[J].Liquor-Making Science & Technology, 2025(4):17-26.
[27] 齐晓茹, 师旭, 王颉, 等.赤霞珠干红葡萄酒中甲醇、乙酸乙酯、高级醇含量的测定[J].酿酒科技, 2018(3):98-101;105.
QI X R, SHI X, WANG J, et al.Determination of methanol, ethyl acetate and higher alcohols content in Cabernet Sauvignon dry red wine[J].Liquor-Making Science & Technology, 2018(3):98-101;105.
[28] DURNER D, GANSS S, FISCHER U.Monitoring oxygen uptake and consumption during microoxygenation treatments before and after malolactic fermentation[J].American Journal of Enology and Viticulture, 2010, 61(4):465-473.
[29] VARELA C, CUIJVERS K, VAN DEN HEUVEL S, et al.Effect of aeration on yeast community structure and volatile composition in uninoculated chardonnay wines[J].Fermentation, 2021, 7(2):97.
[30] JI J F, HENSCHEN C W, NGUYEN T H, et al.Yeasts induce acetaldehyde production in wine micro-oxygenation treatments[J].Journal of Agricultural and Food Chemistry, 2020, 68(51):15216-15227.
[31] PELTIER E, BERNARD M, TRUJILLO M, et al.Wine yeast phenomics:A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions[J].PLoS One, 2018, 13(1):e0190094.
[32] TARKO T, DUDA-CHODAK A, SROKA P, et al.The impact of oxygen at various stages of vinification on the chemical composition and the antioxidant and sensory properties of white and red wines[J].International Journal of Food Science, 2020,2020:7902974.
[33] SACKS G L, HOWE P A, STANDING M, et al.Free, bound, and total sulfur dioxide (SO2) during oxidation of wines[J].American Journal of Enology and Viticulture, 2020, 71(4):266-277.
[34] LESICA M,KOŠMERL T.Microoxygenation of red wines[J].Acta Agriculturae Slovenica, 2009, 93(3):327-336.
[35] RINALDI A, PICARIELLO L, SOARES S, et al.Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines[J].European Food Research and Technology, 2021, 247(12):2977-2991.
[36] YANG Y, DEED R C, ARAUJO L D, et al.Effect of microoxygenation applied before and after malolactic fermentation on monomeric phenolics and tannin composition of Pinot Noir wine[J].Australian Journal of Grape and Wine Research, 2022, 28(1):95-106.
[37] RIHAK Z, PRUSOVA B, KUMSTA M, et al.Effect of must hyperoxygenation on sensory expression and chemical composition of the resulting wines[J].Molecules, 2022, 27(1):235.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.