Periodic aeration of red wine compared to microoxygenation at production scale

V. Felipe Laurie, Sofía Salazar, M. Ignacia Campos, ALEJANDRO ANTONIO CÁCERES MELLA, Álvaro Peña-Neira

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5 Scopus citations

Abstract

Microoxygenation (MOX) is a winemaking technique used with the aim of enhancing certain chemical and sensory wine features. Theoretically, by infusing small volumes of oxygen in a continuous way, the quality of the product may improve and the hazards of oxygen buildup and uncontrolled oxidation are avoided. However, the effects produced by discontinued air exposure, at rates comparable to MOX, have not been reported. Therefore, the aim of this trial was to evaluate the chemical effects of an alternative oxygenation protocol, based on weekly wine aerations, compared to conventional MOX (postmalolactic fermentation). For most of the variables analyzed, the periodic aeration treatment produced effects that were equivalent to conventional MOX (e.g., a reduction in the concentration of free anthocyanins and an enhancement in polymeric pigments).

Original languageEnglish
Pages (from-to)254-260
Number of pages7
JournalAmerican Journal of Enology and Viticulture
Volume65
Issue number2
DOIs
StatePublished - 1 Jan 2014

Keywords

  • Air
  • Anthocyanin
  • Color
  • Oxygen
  • Phenol
  • Wine

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