Sulfur dioxide and glutathione alter the outcome of microoxygenation

A Gambuti, G Han, AL Peterson… - American Journal of …, 2015 - Am Soc Enol Viticulture
Cabernet Sauvignon wines with low and high levels of SO2 and glutathione (GSH) were
treated with microoxygenation (MOx) in a 23 L pilot experiment. Treatment generally …

Influence of microoxygenation on reductive sulfur off-odors and color development in a Cabernet Sauvignon wine

DD Nguyen, L Nicolau, SI Dykes… - American journal of …, 2010 - Am Soc Enol Viticulture
The effect of microoxygenation on the composition of a red wine was investigated, where
oxygen was applied at both low and high rates (5 and 20 mg/L/month) through a diffuser or …

Effect of SO2 Concentration on Polyphenol Development during Red Wine Micro-oxygenation

J Tao, SI Dykes, PA Kilmartin - Journal of Agricultural and Food …, 2007 - ACS Publications
A Merlot wine in 15 L research tanks was subjected to micro-oxygenation at 10 mL O2 per
liter of wine per month over a 16 week period with additions of 0, 50, 100, and 200 mg/L …

Yeasts induce acetaldehyde production in wine micro-oxygenation treatments

J Ji, CW Henschen, TH Nguyen, L Ma… - Journal of Agricultural …, 2020 - ACS Publications
Micro-oxygenation (Mox) is a common technique used to stabilize color and reduce harsh
astringency in red wines. Here, we investigate the role of residual sugars, phenolics, SO2 …

Reaction of oxygen and sulfite in wine

JC Danilewicz - American Journal of Enology and …, 2016 - Am Soc Enol Viticulture
When model wines that contain polyphenols are oxidized, hydrogen peroxide and quinones
are produced. Sulfur dioxide reacts with the hydrogen peroxide, preventing ethanol …

Micro-oxygenation of red wine: techniques, applications, and outcomes

LM Schmidtke, AC Clark… - Critical reviews in food …, 2011 - Taylor & Francis
Wine micro-oxygenation (MOX) is the controlled addition of oxygen to wine in a manner
designed to ensure that complete mass transfer of molecular oxygen from gaseous to …

A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry

E Gómez-Plaza, M Cano-López - Food Chemistry, 2011 - Elsevier
Micro-oxygenation is the process of deliberately introducing minute, measured amounts of
oxygen into wines, with the aim of bringing about desirable changes in colour, aroma and …

Emerging technologies for aging wines: use of chips and micro-oxygenation

E Gómez-Plaza, AB Bautista-Ortín - Red wine technology, 2019 - Elsevier
Oxygen and wine has been usually considered a dangerous combination. An excess of
oxygen in the wine implies negative consequences for its quality, with loss or undesirable …

[PDF][PDF] Hyperoxidation: influence of various oxygen supply levels on oxidation kinetics of phenolic compounds and wine quality

V Cheynier, JM Souquet, A Samson, M Moutounet - Vitis, 1991 - core.ac.uk
Des mouts de Chenin blanc, de Mauzac et de Chardonnay ont ete hyperoxygenes chacun
avec trois doses differentes d'oxygene, determinees d'apres leur cy. pacite maximale de …

Aroma impact of ascorbic acid and glutathione additions to Sauvignon blanc at harvest to supplement sulfur dioxide

O Makhotkina, LD Araujo, K Olejar… - … Journal of Enology …, 2014 - Am Soc Enol Viticulture
Higher levels of the varietal thiols 3-mercaptohexanol (3MH) and 3-mercaptohexyl acetate
(3MHA) were seen in research-scale Sauvignon blanc wines following applications of 100 …