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Effect of Micro-Oxygenation and Wood Type on the Phenolic Composition and Color of an Aged Red Wine
- Sanchez-Iglesias, Montserrat, Gonzalez-Sanjose, Ma. Luisa, Perez-Magarino, Silvia, Ortega-Heras, Miriam, Gonazlez-Huerta, Carlos
- Journal of agricultural and food chemistry 2009 v.57 no.24 pp. 11498–11509
- oxygen, wood, phenolic compounds, color, red wines, wine quality, oak barrels, winemaking, food processing quality, food analysis, food composition
- Many studies have recently been published focused on the effects of micro-oxygenation on the quality of wines, its application modes, and doses, etc. However, there are still few scientific papers on how previously micro-oxygenated wines perform during storage or barrel aging. This study focused on the evolution of the phenolic composition, especially of anthocyanins, and color, together with astringency and tannins, during micro-oxygenation before barrel aging. In addition, to evaluate whether wine evolution during aging depends on barrel type, wines were aged in four different oak barrel types. Tempranillo wines, some micro-oxygenated before malolactic fermentation and others not, were aged for 12 months in American, French, Central European, and Spanish oak, following wine evolution during that period. The study was carried out for two consecutive vintages. Results showed that all wines evolved similarly; therefore, the micro-oxygenation treatment neither accelerated nor delayed the typical changes of aging. Slightly different evolutions were detected according to the barrel wood type, whether or not the wine was micro-oxygenated. The varied evolutions must therefore be associated with the differences from each oak type (structure, grain and density, composition, etc.).