Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging

Analytica Chimica Acta
M del AlamoE Cadahía

Abstract

The practice of wine aging in stainless steel tank involves storing wine in contact with wood and dosing it with small oxygen quantities in order to obtain a final wine more stable in time and with the same characteristics of barrel-aged wines. Oxygen dosing is a key factor and, to achieve a correct development of wine, needs to be applied according to wine necessities and to the kind of wood chosen. This paper shows the results obtained from the study of oxygen required by a same wine aged in tanks with different alternative products (chips and staves) made of American (Q. alba), French (Q. petraea) and Spanish oak (Q. pyrenaica), with a strategy of micro-oxygenation as required. The results indicate that the size and origin of the wood used determine the oxygen management during the process. In fact, wine treated with big pieces (staves) consumes more oxygen and, with regard to wood origin, wine aged with French oak (Q. petraea) products needs of a higher oxygen dosage.

References

Dec 20, 1999·Journal of Agricultural and Food Chemistry·C T Saucier, A L Waterhouse
Sep 19, 2002·Journal of Agricultural and Food Chemistry·Nour-Eddine Es-SafiMichel Moutounet
Sep 19, 2002·Journal of Agricultural and Food Chemistry·Nour-Eddine Es-SafiMichel Moutounet

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Citations

Jul 22, 2014·Journal of the Science of Food and Agriculture·María del Alamo-SanzaIgnacio Nevares
Dec 19, 2013·Critical Reviews in Food Science and Nutrition·Yang TaoDa-Wen Sun
Mar 15, 2012·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·L GallegoE Cadahía
May 24, 2017·Journal of Agricultural and Food Chemistry·Ignacio García-EstévezMaría Del Alamo-Sanza
May 31, 2017·Critical Reviews in Food Science and Nutrition·Maria Del Alamo-Sanza, Ignacio Nevares
Sep 29, 2011·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·L GallegoM Del Álamo
Nov 18, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Sara CanasSofia Catarino

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