Understanding barrel´s oxygen transfer rate. Dynamic rate approach

ISVV Bordeaux -23 june 2015

María del Álamo Sanza Ignacio Nevares Domínguez

UNIVERSIDAD DE VALLADOLID - ESPAÑA

Barrel selection

Oak barrel selection at winery

2

Ribereau-Gayon 1933

Kelly 2003

Feuillat 1994

Peterson 1976

Moutounet 1994

Vivas-Glories 1997

Singleton 1995

Previous research Vivas

2003

State of the art

3

2 barrels

Vivas, N., & Glories, Y. (1997) Progrès Agricole et Viticole

21% bung

63% gaps

16% wood

4

Update oxygen and oak barrel knowledge 1. To measure global OTR in barrels 2. To measure oak wood OTR in barrels 3. Change from OTR to dynamic OTR

5

Barrel OTR

6

• Measuring DO inside barrels • Optolumniscence technology

– Submersible probes - No O2 consume

• Air-tight bung • Synthetic wine: 14%, pH= 3.5

Q. alba Q. petraea

7

0

10

20

30

40

50

60

70

1 1 2 2 2 2 2 2 1 1 1 1 3 3 4 4 4 4

Americano Europeo Francés

Oxy

gen

tra

nsf

er

rate

(m

g/L

.ye

ar)

18 new barrels (4 cooperages / 2 origins)

O2 intake ways

8

• 8 new barrels from 2 different cooperages – 4 American oak wood – 4 French oak wood

• Estimated annual OTR

Nevares, I., & del Alamo-Sanza, M. Oxygène et barriques Actualisation des connaissances quantité et voies de pénétration de l’oxygène dans la barrique. Revue des Œnologues (2014)

9

19.0722.69

19.0023.84

0

15.41 14.88 13.41

19.85

9.514.7

5.29

5.72

0

11.4316.89

15.87

19.82

0

5

10

15

20

25

30

35

40

45

F1 F2 F3 F4 A1 A2 A3 A4

Oxy

gen

tra

nsf

er

rate

[m

g/L

.ye

ar]

Quercus petraea

FRENCH

Quercus alba

AMERICAN

28.59 27.3924.30

29.5626.85

31.7729.28

39.6627 ± 2.27 mg/L.year

4 new French oak barrels 4 new American oak barrels

All the joints glued

10

O2 intake ways

19.0722.69

19.0023.84

15.41 14.88 13.41

19.85

0

5

10

15

20

25

30

35

40

45

F1 F2 F3 F4 A1 A2 A3 A4

Oxy

gen

tra

nsf

er

rate

[m

g/L

.ye

ar]

Quercus petraea

FRENCH

Quercus alba

AMERICAN

21 ± 2.5 mg/L.year 16 ± 2.8

mg/L.year

Nevares, I., & del Alamo-Sanza, M. Oxygène et barriques Actualisation des connaissances quantité et voies de pénétration de l’oxygène dans la barrique. Revue des Œnologues (2014)

4 new French oak barrels 4 new American oak barrels

OTR throughout oak wood

11

19.0722.69

19.0023.84

0

15.41 14.88 13.41

19.85

9.514.7

5.29

5.72

0

11.4316.89

15.87

19.82

0

5

10

15

20

25

30

35

40

45

F1 F2 F3 F4 A1 A2 A3 A4

Oxy

gen

tra

nsf

er

rate

[m

g/L

.ye

ar]

Quercus petraea

OTR wood = 21.15 2.5 (77.1%)

OTR joints = 6.3 2.2 (22.9 %)

OTR wood = 15.89 2.8 (50%)

OTR joints = 16.00 3.5 (50 %)

Quercus alba

joints joints

4 new French oak barrels 4 new American oak barrels Nevares, I., & del Alamo-Sanza, M. Oxygène et barriques Actualisation des connaissances quantité et voies de pénétration de l’oxygène dans la barrique. Revue des Œnologues (2014) 12

The bung 00

mbarmbar -120-120 +120+120

vacuum gauge

Topping barrelsOpening the bung

Topping barrels

If all is dissolved in liquid (224 L) 0.187 mL/L or 0.138 mg/L

Considering OTR annual = 10 mg/L.year Only 1.4 % of annual OTR

P0= 900 mbar (-80 mbar)

Patm (980 mbar)

VHS0 = 1000 mL

Expanding VHS0 = 1200 mL

Intake of 200 mL (21% O2) 42 mL =O2

Seems unlikely during topping Filling with new liquid no time to dissolve oxygen

14

15

Dis

solv

ed o

xyge

n c

on

ten

t (m

g/L

)

0.98

0.88

0.79

0.69

0.59

0.49

0.39

0.29

0.20

0.10

0.000

1

2

3

4

5

6

7

8

9

10

0 5 10 15

Dis

solv

ed

oxy

gen

co

nte

nt

(% a

ir s

at.)

Time (minutes)

Test 1. Barrel topping

Barrel 1 top DO probe

Barrel 2 top DO probe

Barrel 3 top DO probe

Barrel 4 top DO probe

opening the bung

Vivas, N., & Glories, Y. (1997) Progrès Agricole et Viticole

2 barrels 8 barrels

21% bung

63% gaps

16% wood 25% -50% joints

75% - 50% wood

Nevares, I., & del Alamo-Sanza, M. (2014) Revue des Oenologues

16

Update oxygen and oak barrel knowledge 1. To measure global OTR in barrels 2. To measure oak wood OTR in barrels 3. Change from OTR to dynamic OTR

17

I Nevares, R Crespo, C Gonzalez, M del Alamo‐Sanza. Imaging of oxygen transmission in the oak wood of wine barrels using optical sensors and a colour camera. Aust J Grape Wine Res (2014)

18

To reproduce barrel scenario

Planar sensor

SF-RPSu4 40x40 mm2

oxygen Air 20,95% O2

H2O 0,068% O2

Optical sensors measuring liquid and oak wood

Sensor spot Pst6 5 mm Ø

19

20

11 mm x 7 mm

20 I Nevares, R Crespo, C Gonzalez, M del Alamo‐Sanza. Imaging of oxygen transmission in the oak wood of wine barrels using optical sensors and a colour camera. Aust J Grape Wine Res (2014)

21

0 hours

I Nevares, R Crespo, C Gonzalez, M del Alamo‐Sanza. Imaging of oxygen transmission in the oak wood of wine barrels using optical sensors and a colour camera. Aust J Grape Wine Res (2014)

22

3 hours 6 hours 10 hours 14 hours 18 hours 21 hours 24 hours

23

0 hours

Dry oak wood vs wet wood

Dry wood

Wet wood

I Nevares, R Crespo, C Gonzalez, M del Alamo‐Sanza. Imaging of oxygen transmission in the oak wood of wine barrels using optical sensors and a colour camera. Aust J Grape Wine Res (2014)

24 I Nevares, R Crespo, C Gonzalez, M del Alamo‐Sanza. Imaging of oxygen transmission in the oak wood of wine barrels using optical sensors and a colour camera. Aust J Grape Wine Res (2014)

Dry oak wood vs wet wood

25

2 days

2 days

60 days

30 days

90 days 90 days

30 days

60 days

15 days

15 days

Dry American wood Dry French wood

26

Oak wood Moisture content Key factor

5 mm 2 mm

%MC Average for two new barrels

Time[hours]

0 200 400 600 800 1000 1200

Mo

istu

re C

on

ten

t [%

]

14

16

18

20

22

24

26

28

30

2mm from liquid side

5mm from liquid side

Update oxygen and oak barrel knowledge 1. To measure global OTR in barrels 2. To measure oak wood OTR in barrels 3. Change from OTR to dynamic OTR

27

37% total

Estimated OTR anual 42 mg/L year

Real OTR: 10 mg/L year

Dynamic OTR

28 mg/L year

20 mg/L year

8 mg/L year 5 mg/L year 5 mg/L year

del Alamo-Sanza, M., & Nevares, I. Recent advances in the evaluation of the oxygen transfer rate in oak barrels. J Agric Food Chem, 62 (2014)

28

Another 4 new american oak barrels

0.00

0.02

0.04

0.06

0.08

0.10

0.12

0.14

0 30 60 90 120 150 180 210 240 270 300 330 360

OT

R (m

g/L

per

day)

Aging time (days)

Oak barrel 1

Oak barrel 2

Oak barrel 3

Oak barrel 4

Mean

0

5

10

15

20

25

30

35

40

45

F1 F2 F3 F4 A1 A2 A3 A4

Oxy

gen

tra

nsf

er

rate

[m

g/L

.ye

ar]

Quercus petraeaFRENCH

Quercus albaAMERICAN

13 ± 5 mg/L.year 24 ± 7 mg/L.year

4 new French oak barrels 4 new American oak barrels 29

Conclusion 1. The two main routes wood-gaps are similar 2. Dynamic OTR 3. Moisture content as key factor in OTR

evolution

- Permanent researches - María del Álamo - Ignacio Nevares - Luis Miguel Cárcel

- Partial time researches - Jose Antonio Fernández

- PhD Students - MSc Students

UVaMOX team

31

UVaMOX ETS Ingenierías Agrarias Universidad de Valladolid ESPAÑA delamo@qa.uva.es inevares@iaf.uva.es

www.oxygenandwine.com