Skip to main content
Advertisement

Main menu

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
  • Other Publications
    • Catalyst

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Other Publications
    • Catalyst
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • AJEV Content
    • Current Issue
    • Papers in Press
    • Archive
    • Best Papers
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN

Cabernet Sauvignon Aging Stability Altered by Micro-Oxygenation

Angelita Gambuti, Luigi Picariello, Luigi Moio, Andrew L. Waterhouse
Am J Enol Vitic. March 2019 : ajev.2019.18061; published ahead of print March 19, 2019 ; DOI: 10.5344/ajev.2019.18061
Angelita Gambuti
1Viticulture and Enology, University of California, Davis, CA 95616.
2Department of Agricultural Sciences, University of Naples “Federico II”, Viale Italia 83100, Avellino, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Luigi Picariello
1Viticulture and Enology, University of California, Davis, CA 95616.
2Department of Agricultural Sciences, University of Naples “Federico II”, Viale Italia 83100, Avellino, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Luigi Moio
2Department of Agricultural Sciences, University of Naples “Federico II”, Viale Italia 83100, Avellino, Italy.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Andrew L. Waterhouse
1Viticulture and Enology, University of California, Davis, CA 95616.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • For correspondence: alwaterhouse@ucdavis.edu
  • Article
  • Info & Metrics
  • PDF
Loading

Abstract

Micro-oxygenation (MOx) is used to reduce vegetal aroma and improve color by converting anthocyanins to stable pigments. A Cabernet Sauvignon wine treated with different levels of sulfur dioxide and glutathione (GSH), was micro-oxygenated, then bottled with equivalent free SO2 levels, and stored under controlled conditions for 28 months. The MOx-treated wines and particularly those with less sulfur dioxide and GSH during the MOx treatment showed, after bottle aging, much more acetaldehyde and stable polymeric pigments, and very stable color. MOx wines also had greater losses of sulfur dioxide (SO2) during aging. Higher SO2 during MOx or no-MOx treatments had more protein-reactive tannins after aging, suggesting implications for wine mouthfeel. Sulfur dioxide and, to a lesser amount GSH, added before MOx was associated with slowed wine oxidation reactions during aging, and reduced color stability, leading to greater color loss. These results show that MOx prior to bottling has a dramatic effect on the evolution of wine during aging; the MOx wines had more stable color, but also loose SO2 protection more quickly, and so may need more SO2 before bottling to ensure comparable stability during aging. These results suggest that MOx treatment removes some preservative factors in new wine, perhaps more stabilizing phenolics.

  • aging
  • aldehyde
  • color
  • microoxygenation
  • phenolics
  • sulfite
  • Received July 2018.
  • Revision received February 2019.
  • Accepted March 2019.
  • ©2019 by the American Society for Enology and Viticulture

Sign in for ASEV members

ASEV Members, please sign in at ASEV to access the journal online.

Sign in for Institutional and Non-member Subscribers

Log in using your username and password

Forgot your user name or password?

Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00

Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.

Forgot your user name or password?

Next
Back to top
View full PDF
Article Alerts
Sign In to Email Alerts with your Email Address
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Cabernet Sauvignon Aging Stability Altered by Micro-Oxygenation
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
Cabernet Sauvignon Aging Stability Altered by Micro-Oxygenation
Angelita Gambuti, Luigi Picariello, Luigi Moio, Andrew L. Waterhouse
Am J Enol Vitic.  March 2019  ajev.2019.18061;  published ahead of print March 19, 2019 ; DOI: 10.5344/ajev.2019.18061

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
Cabernet Sauvignon Aging Stability Altered by Micro-Oxygenation
Angelita Gambuti, Luigi Picariello, Luigi Moio, Andrew L. Waterhouse
Am J Enol Vitic.  March 2019  ajev.2019.18061;  published ahead of print March 19, 2019 ; DOI: 10.5344/ajev.2019.18061
del.icio.us logo Digg logo Reddit logo Twitter logo CiteULike logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Sensory Evaluation of Syrah and Cabernet Sauvignon Wines: Effects of Harvest Maturity and Prefermentation Soluble Solids
  • Effects of Viticultural Mechanization on Working Time Requirements and Production Costs
  • Evaluation of the Concord Crop Load Response for Current Commercial Production in New York
Show more Research Article

Similar Articles

AJEV Content

  • Current Issue
  • Papers in Press
  • Archive
  • Best Papers
  • Collections
  • Free Sample Issue

Information For

  • Open Access and Subscription Publishing
  • Authors
  • Submission
  • Subscribers
  • Permissions and Reproductions
  • Advertisers

Alerts

  • Alerts
  • RSS Feeds

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Catalyst
  • ASEV
asev.org

© 2021 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire