Dosing oxygen from the early stages of white winemaking : Effect on oxidation-reduction potential, browning stability, volatile composition, and sensory properties
Copyright © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved..
This study investigated the effect of controlled oxygen addition during alcoholic fermentation (4 mg/L, at 2nd, 4th, 6th, 10th, 14th, 16th, 20th day) and aging on lees (2 mg/L, every 15 days for 3 months) in a stainless-steel tank for white wine production from a nearly neutral grape. Under less reductive conditions (Ox), alcoholic fermentation was completed in 27 days, whereas one extra week was required under more reductive conditions (no-Ox). The greatest amount of dissolved oxygen in Ox wine triggered the increase of redox potential (EH) starting from the end of alcoholic fermentation and throughout aging (169 and 150 mV in Ox and no-Ox wine, respectively), also improving the wine resistance to browning. Oxygen addition from the early stages of winemaking significantly modulated volatile composition and sensory attributes, which may contribute to the diversification of wine style.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 2023 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:432 |
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| Enthalten in: |
Food chemistry - 432(2023) vom: 30. Jan., Seite 137243 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Benucci, Ilaria [VerfasserIn] |
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| Links: |
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| Themen: |
12597-68-1 |
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| Anmerkungen: |
Date Completed 18.09.2023 Date Revised 18.09.2023 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2023.137243 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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NLM361455712 |
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| 500 | |a published: Print-Electronic | ||
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| 520 | |a Copyright © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved. | ||
| 520 | |a This study investigated the effect of controlled oxygen addition during alcoholic fermentation (4 mg/L, at 2nd, 4th, 6th, 10th, 14th, 16th, 20th day) and aging on lees (2 mg/L, every 15 days for 3 months) in a stainless-steel tank for white wine production from a nearly neutral grape. Under less reductive conditions (Ox), alcoholic fermentation was completed in 27 days, whereas one extra week was required under more reductive conditions (no-Ox). The greatest amount of dissolved oxygen in Ox wine triggered the increase of redox potential (EH) starting from the end of alcoholic fermentation and throughout aging (169 and 150 mV in Ox and no-Ox wine, respectively), also improving the wine resistance to browning. Oxygen addition from the early stages of winemaking significantly modulated volatile composition and sensory attributes, which may contribute to the diversification of wine style | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Browning tendency | |
| 650 | 4 | |a Color properties | |
| 650 | 4 | |a Controlled macro- and micro-oxygenation | |
| 650 | 4 | |a Redox potential | |
| 650 | 4 | |a Trebbiano toscano grape | |
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| 700 | 1 | |a Esti, Marco |e verfasserin |4 aut | |
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