Article Figures & Data
Figures
- Figure 1
Stainless steel lid fittings.
- Figure 2
Dissolved oxygen changes for wines with different initial addition of SO2 and glutathione (GSH) during microoxygenation (MOx).
- Figure 3
Levels of free SO2 for wines with different initial additions of SO2 and glutathione (GSH) during microoxygenation (MOx).
- Figure 4
Mechanism for rapid oxygen loss when SO2 or glutathione (GSH) are depleted.
- Figure 5
Effect of SO2 and glutathione (GSH) on the loss of total anthocyanins (Harbertson et al. 2003) and native anthocyanins (HPLC) (A) and the formation of polymeric pigments (Harbertson et al. 2003) and pyranoanthocyanins (HPLC) (B) during microoxygenation (MOx).
- Figure 6
Levels of acetaldehyde for wines with different initial addition of SO2 and glutathione (GSH) during microoxygenation (MOx).
- Figure 7
Effect of SO2 and glutathione (GSH) on the formation of polymeric tannins during microoxygenation (MOx).
Tables
- Table 1
Content of monomeric and polymeric phenolics of red wine before the microoxygenation treatment as measured by RP-HPLC.
- Table 2
Content of free, bound, and total SO2 of microoxygenated (MOx) wines.
- Table 3
Effect of microoxygenation, SO2, and glutathione (GSH) on monomeric and polymeric phenolics (mg/L) of red wine after 30 days of treatment measured by RP-HPLC.
- Table 4
Effect of microoxygenation, SO2, and glutathione (GSH) on chromatic characteristics of red wine after 30 days of treatment.
- Table 5
Effect of one month microoxygenation (MOx; 30 mg O2), SO2, and glutathione (GSH) on anthocyanins, SPP pigments (Harbertson et al. 2003), and vanillin reactive flavans of red wine.
- Table 6
F values and statistical significance of variables SO2, GSH, and MOx for main phenolic compounds.
- Table 7
Effect of microoxygenation (MOx), SO2, and glutathione (GSH) on acetaldehyde-glycerol acetals (mg/L) after 30 days of treatment as measured by GC-MS.
Vol 66 Issue 4
