EFFECTS OF DIFFERENT ENOLOGICAL TREATMENTS ON DISSOLVED OXYGEN IN WINES.

Authors :: Castellari, M.
Simonato, B.
Tornielli, G. B.
Spinelli, P.
Ferrarini, R.
Source :: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2004, Vol. 16 Issue 3, p387-397. 11p. 3 Diagrams, 2 Charts, 5 Graphs.
Publication Year :: 2004
Abstract: More than 1,000 measurements of dissolved oxygen in wines were made to evaluate the influence of different technological practices (filtration, centrifugation, refrigeration, tartrate stabilization, bottling and micro-oxygenation) and of different conditions of maturation (stainless steel, concrete or wooden barrels). The micro-oxygenation of more than 100 red wines during storage in stainless steel tanks was effective in increasing the dissolved oxygen up to levels comparable to those in small wooden barrels. Nevertheless, the storage temperature should be taken into account to avoid oxygen accumulation. [ABSTRACT FROM AUTHOR]

Language :: English
ISSN :: 11201770
Volume :: 16
Issue :: 3
Database :: Academic Search Index
Journal :: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti
Publication Type :: Academic Journal
Accession number :: 14689960

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