Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of
acetaldehyde
color
oxidation
phenolics
post-fermentation stages
wine
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
08 Oct 2022
08 Oct 2022
Historique:
received:
17
09
2022
revised:
05
10
2022
accepted:
06
10
2022
entrez:
14
10
2022
pubmed:
15
10
2022
medline:
18
10
2022
Statut:
epublish
Résumé
Oxygen exposure is unavoidable and the impact of its management during the post-fermentation stage (PFS) on dry red wine is poorly investigated. This study was dedicated to the variation of acetaldehyde, color and phenolics of Cabernet Sauvignon dry red wine during five discontinuous oxidation cycles of four levels of controlled oxygen supply, which were carried out to simulate probable oxidation during the PFS. Free SO
Identifiants
pubmed: 36235228
pii: molecules27196692
doi: 10.3390/molecules27196692
pmc: PMC9572646
pii:
doi:
Substances chimiques
Acetaldehyde
GO1N1ZPR3B
Anthocyanins
0
Oxygen
S88TT14065
Phenols
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : National Natural Science Foundation of China
ID : 31701666 and 31901982
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