Micro-oxygenation of wines produced using toasted vine-shoots (SEGs)

This study assessed the quality of Tempranillo wines after 35 days of contact with two different doses of SEGs (“Shoots from vines - Enological - Granule”) and two micro-oxygenation levels, analysed at bottling and after six months of aging. Treated wines exhibited a smoother, more harmonious sensory profile, with well-integrated notes of toast, vanilla, nuts, and “SEGs”, than the control wine. Phenolic compounds decreased, except for trans-resveratrol, which mainly increased with higher SEGs doses. Regarding volatile compounds, the presence of vanillin and guaiacol in the treated wines was particularly notable, especially after six months in the bottle.