کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1191803 963585 2007 13 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation
چکیده انگلیسی

Microoxygenation allows the addition of small, continuous and controlled amounts of oxygen, in order to improve wine quality. Then, the effect of this treatment on colour stabilization and phenolic composition was studied. Four single varietal red wines were elaborated during three consecutive vintages. One part of them was microoxygenated before malolactic fermentation, the other part being maintained in stainless steel tanks without microoxygenation.The results showed that the microoxygenation treatment slightly decreased the global phenolic composition of wines but allowed the stabilization of wine colour, without showing an appreciable increase in tonality values. Thus, the slow and controlled addition of small amounts of oxygen could partially avoid the colour drop habitually occurring in red wines after malolactic fermentation.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 101, Issue 3, 2007, Pages 881–893
نویسندگان
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