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 …
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 …
liter of wine per month over a 16 week period with additions of 0, 50, 100, and 200 mg/L …
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 …
treated with microoxygenation (MOx) in a 23 L pilot experiment. Treatment generally …
Influence of sulfur dioxide additions at harvest on polyphenols, C6-compounds, and varietal thiols in Sauvignon blanc
O Makhotkina, M Herbst-Johnstone… - … Journal of Enology …, 2013 - Am Soc Enol Viticulture
The varietal thiols 3-mercaptohexanol (3MH), derived from odorless precursors in the grape
juice, and 3-mercaptohexyl acetate (3MHA), arising from 3MH during fermentation, are …
juice, and 3-mercaptohexyl acetate (3MHA), arising from 3MH during fermentation, are …
Effect of oxygen exposure during fermentation on volatile sulfur compounds in S Hiraz wine and a comparison of strategies for remediation of reductive character
Abstract Background and Aims Oxygen (O2) plays a fundamental role in the establishment
of wine style and aroma. The effect of O2 treatment during fermentation on the formation of …
of wine style and aroma. The effect of O2 treatment during fermentation on the formation of …
Protection of volatiles in a wine with low sulfur dioxide by caffeic acid or glutathione
IG Roussis, I Lambropoulos… - American Journal of …, 2007 - Am Soc Enol Viticulture
Concentrations of aromatic volatiles during storage of white wine with reduced (35 mg/L) or
typical (55 mg/L) free sulfur dioxide for up to 210 days (7 months) were measured to …
typical (55 mg/L) free sulfur dioxide for up to 210 days (7 months) were measured to …
[BOOK][B] The effects of microoxygenation on red wines
PJ Sullivan - 2002 - search.proquest.com
Young red wine can benefit by the addition of some air (oxygen). Oxygen can enhance color
and soften tannins as well as mitigate unpleasant aromas. Traditionally this is not a …
and soften tannins as well as mitigate unpleasant aromas. Traditionally this is not a …
Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation
S Pérez-Magariño, M Sánchez-Iglesias… - Food Chemistry, 2007 - Elsevier
Microoxygenation allows the addition of small, continuous and controlled amounts of
oxygen, in order to improve wine quality. Then, the effect of this treatment on colour …
oxygen, in order to improve wine quality. Then, the effect of this treatment on colour …
Evolution of phenolic compounds in red winemaking as affected by must oxygenation
M Castellari, G Arfelli, C Riponi… - American Journal of …, 1998 - Am Soc Enol Viticulture
In a preliminary study we followed the evolution of anthocyanins and other phenolics during
the fermentation of red Sangiovese grapes (no SO2 added) which were treated with two …
the fermentation of red Sangiovese grapes (no SO2 added) which were treated with two …
Short-and long-term effects of micro-oxygenation treatments on the colour and phenolic composition of a Cabernet Sauvignon wine aged in barrels and/or bottles
A González-del Pozo, Í Arozarena, MJ Noriega… - … Food Research and …, 2010 - Springer
Micro-oxygenation is the controlled and continuous addition of small doses of oxygen to the
wine in order to achieve a rational management of the evolution of the colour and mouthfeel …
wine in order to achieve a rational management of the evolution of the colour and mouthfeel …
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