Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process.

In white wine production, a great effort is made to avoid extensive contact with oxygen, which might adversely affect color and aroma. In this work, the impact of bulk transportation on white wine oxygen uptake and the effect of deoxygenation on white wine dissolved oxygen levels, as well on the phenolic composition and chromatic characteristics of white wines stored for nine months, were studied. Transportation increased the white wine dissolved oxygen content (117 and 181% in the wines studied) that increased the free sulfur dioxide loss during storage. Moreover, deoxygenation of white wines reduced the increase in the yellow color of white wines during storage, probably related to the higher levels of free sulfur dioxide that remain in these wines during storage. Furthermore, the amount of wine phenolics also have a decisive influence on wine color characteristics evolution, with increased levels of total phenolic compounds increasing the variation in the b *(measure of yellowness) values of the wines after nine months of storage. Results show the negative impact of bulk transportation on white wine color characteristics; however, wine deoxygenation is a good practice to minimize those aspects, preserving color characteristics.