TY - JOUR T1 - Periodic Aeration of Red Wine Compared to Microoxygenation at Production Scale JF - American Journal of Enology and Viticulture JO - Am. J. Enol. Vitic. DO - 10.5344/ajev.2014.13105 SP - ajev.2014.13105 AU - V. Felipe Laurie AU - Sofía Salazar AU - M. Ignacia Campos AU - Alejandro Cáceres-Mella AU - Álvaro Peña-Neira Y1 - 2014/02/28 UR - http://www.ajevonline.org/content/early/2014/02/25/ajev.2014.13105.abstract N2 - Micro-oxygenation (MOX) is a winemaking technique used with the aim of enhancing certain chemical and sensory wine features. Theoretically, by infusing small volumes of oxygen in a continuous way, the quality of the product may improve, and the hazards of oxygen build-up and uncontrolled oxidation are avoided. However, the effects produced by discontinued air exposure, at rates comparable to MOX, have not been reported. Therefore, the aim of this trial was to evaluate the chemical effects of an alternative oxygenation protocol, based on weekly wine aerations, compared to conventional MOX (post-malolactic fermentation). For most of the variables analyzed, the periodic aeration treatment produced equivalent effects as conventional MOX (e.g. a reduction in the concentration of free anthocyanins, and an enhancement in polymeric pigments). ER -