Abstract
When white grape juice is processed without sulfur dioxide, enzymatically induced oxidation occurs and leads to a precipitation of phenolic compounds as insoluble brown pigments. Wines obtained from oxidized must are reported to display more resistance against oxidative quality degradation during aging. Hyperoxidation makes use of deliberate oxidation prior to fermentation in order to improve wines' shelf-life. Sensory results are derived basically from the flavonoid removal involved. This review deals with the reactions involved, technical applications, analytical control, chemical and sensory consequences, and the reasons for conflicting results of hyperoxidation.
- Received May 1997.
- Copyright 1998 by the American Society for Enology and Viticulture
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Vol 49 Issue 1
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