title: Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine.
abstract: Micro-oxygenation is usually applied to red wines as a cheaper alternative to oak aging. It has been suggested, however, that micro-oxygenation can also be used to complement oak aging in order to improve the quality of very astringent and herbaceous red wines. In this paper we study how applying the micro-oxygenation technique before oak aging affects the composition and quality of astringent red wines. When this technique is applied prior to oak aging, the wines have a slightly less intense red color and significantly higher levels of combined and free anthocyanins and ethyl-bridged anthocyanin-flavanol pigments. On the other hand, no differences in other newly formed pigments are found. Applying micro-oxygenation before oak aging does not affect the total proanthocyanidin concentration, but it produces wines with a slightly (though significantly) higher mean degree of proanthocyanidin polymerization and a drastically lower astringency. These wines also present a clearer impact of wood aromas.
authors.affiliation: Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona (CeRTA), Universitat Rovira i Virgili, Campus de Sescelades, C/ Marcel.li Domingo s/n, 43007-Tarragona, Spain.
authors.forename: María del Carmen
authors.initials: Mdel C
authors.lastname: Llaudy
authors.forename: Roser
authors.initials: R
authors.lastname: Canals
authors.forename: Susana
authors.initials: S
authors.lastname: González-Manzano
authors.forename: Joan Miquel
authors.initials: JM
authors.lastname: Canals
authors.forename: Celestino
authors.initials: C
authors.lastname: Santos-Buelga
authors.forename: Fernando
authors.initials: F
authors.lastname: Zamora
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D003116:Color; D044948:Flavonols / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D010100:Oxygen / Q000008:administration & dosage*; D010636:Phenols / Q000032:analysis*; D044945:Proanthocyanidins / Q000032:analysis; D029963:Quercus; D013649:Taste; D014920:Wine / Q000032:analysis*; D014934:Wood
chemical_list: D000872:Anthocyanins; D044948:Flavonols; D010636:Phenols; D044945:Proanthocyanidins; C013221:proanthocyanidin; D010100:Oxygen