Abstract
In this work some of the factors that influence the redox stability of sherry wines of the "fino" type were studied, in particular, dissolved oxygen concentration, container size, temperature, and ferric ion concentration. These factors significantly affect the oxidation process of some types of sherry wines that can occur during post-bottling storage. Due to its special equilibrium, the biologically aged wine of the Sherry zone, if not well stabilized, can suffer oxidation phenomena that impact its organoleptic properties. Temperature and iron content have been shown to influence the kinetic constant of the oxidative process. Initial dissolved oxygen affects initial oxidation rates as well as the final oxidation level. On the other hand, container size determines the total content of oxygen dissolved in the liquid, which can also influence the evolution of the process. The demetallization of wine by application of an ion exchange resin is proposed as a technique to reduce oxidative damage.
- Copyright 2001 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.