Effect of micro‐oxygenation on color of wines made with toasted vine‐shoots
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.13932
Abstract: Abstract BACKGROUND Toasted vine‐shoots (SEGs) are an enological tool to improve wines, to differentiate them, and to encourage sustainable wine production. Micro‐oxygenation (MOX) is typically combined with the use of alternative oak products to simulate… read more here.
Keywords: mox; vine shoots; toasted vine; micro oxygenation ... See more keywords
Micro-oxygenation does not eliminate hydrogen sulfide and mercaptans from wine; it simply shifts redox and complex-related equilibria to reversible oxidized species and complexed forms.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.09.122
Abstract: This work seeks to assess the effects of micro-oxygenation (MOX) on the present and potential levels of Volatile Sulfur Compounds (VSCs) of wine. With such purpose, three red wines with a tendency to develop sulfury… read more here.
Keywords: hydrogen sulfide; sulfide mercaptans; micro oxygenation;
Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127848
Abstract: This work aimed to study long-term impact of micro-oxygenation and/or different aging treatments: (i) high SO2, (ii) high Fe with Cu and (iii) gelatin fining on Plavac mali red wine phenolic and in-mouthfeel sensory development… read more here.
Keywords: gelatin fining; red wine; micro oxygenation;