Dissolved Oxygen Removal in Wines by Membrane Contactor and Nitrogen Sparging
Luigi Picariello, Maria Tiziana Lisanti, Alessandra Luciano, and
Angelita Gambuti*
*University of Naples Federico II, Viale Italia 60, Avellino,
83100, Italy (angelita.gambuti@unina.it)
Many enological practices can result in excess dissolved oxygen in wine, leading to sensory and chromatic defects over time. Effective management of O2 levels before bottling is crucial. This study employed nitrogen sparging and a polypropylene hollow fiber membrane contactor apparatus to regulate dissolved O2 in wines derived from two grape varieties, Aglianico and Greco. Dissolved O2 levels were monitored during treatments, with all treated wines achieving levels <1 mg/L. Phenolic compounds and acetaldehyde were assessed using high-performance liquid chromatography, volatile compounds were determined via gas chromatography-mass spectrometry, and chromatic characteristics were evaluated using spectrophotometric methods. Analyses were conducted immediately after treatment and after six months of aging under controlled O2 conditions. Following aging, both Aglianico and Greco treated wines had less acetaldehyde content and higher levels of free and total SO2 than control wines. However, no significant differences were detected between N sparging and membrane contactor treatment for the other parameters evaluated.
Funding Support: Italian Ministry of University and Research PRIN 2022 PNRR P2022H573K
