Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/50888
Title: Dosing oxygen from the early stages of white winemaking: Effect on oxidation-reduction potential, browning stability, volatile composition, and sensory properties
Authors: Benucci, Ilaria 
Cerreti, Martina
Esti, Marco 
Journal: FOOD CHEMISTRY 
Issue Date: 2024
Abstract: 
This study investigated the effect of controlled oxygen addition during alcoholic fermentation (4 mg/L, at 2nd, 4th, 6th, 10th, 14th, 16th, 20th day) and aging on lees (2 mg/L, every 15 days for 3 months) in a stainless-steel tank for white wine production from a nearly neutral grape. Under less reductive conditions (Ox), alcoholic fermentation was completed in 27 days, whereas one extra week was required under more reductive conditions (no-Ox). The greatest amount of dissolved oxygen in Ox wine triggered the increase of redox potential (EH) starting from the end of alcoholic fermentation and throughout aging (169 and 150 mV in Ox and no-Ox wine, respectively), also improving the wine resistance to browning. Oxygen addition from the early stages of winemaking significantly modulated volatile composition and sensory attributes, which may contribute to the diversification of wine style.
URI: http://hdl.handle.net/2067/50888
ISSN: 1873-7072
DOI: 10.1016/j.foodchem.2023.137243
Rights: Attribution-NonCommercial-NoDerivatives 4.0 International
Appears in Collections:A1. Articolo in rivista

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