A review of microoxygenation application in wine

Oxygen has a fundamental role in the vinification process and occurs in the various stages, particularly during the fermentation and aging of wines. Phenolic compounds, such as oxygen, are relatively important in wine quality. Among polyphenols, anthocyanins and tannins are the most important compounds since they contribute to the organoleptic characteristics of wines, particularly colour and astringency. During wine-making and aging, phenolics extracted fromgrapes gradually change owing to biochemical reactions, which result in a decrease in astringency as well as colour stabilization. Therefore, addition of a measured amount of oxygen, referred to as a microoxygenation process, was proposed to improve wine quality by accelerating these transformations of phenols. In a microoxygenation process, it is assumed that modification of phenolic compound reactions by oxidation should result inmore coloured and less astringent products. In this article, the role of oxygen, phenolics andmicrooxygenation application in wine technology has been reviewed. © 2013 The Institute of Brewing & Distilling.

Yazar Anli R.E.
Cavuldak Ö.A.
Yayın Türü Article
Tek Biçim Adres https://hdl.handle.net/20.500.12628/4049
Tek Biçim Adres 10.1002/jib.51
Konu Başlıkları Microoxygenation
Oxygen
Phenolics
Wine
Koleksiyonlar Araştırma Çıktıları | WoS | Scopus | TR-Dizin | PubMed | SOBİAD
Scopus İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu
Dergi Adı Journal of the Institute of Brewing
Dergi Cilt Bilgisi 118
Dergi Sayısı 4
Sayfalar 368 - 385
Yayın Yılı 2012
Eser Adı
[dc.title]
A review of microoxygenation application in wine
Yazar
[dc.contributor.author]
Anli R.E.
Yazar
[dc.contributor.author]
Cavuldak Ö.A.
Yayın Yılı
[dc.date.issued]
2012
Yayıncı
[dc.publisher]
John Wiley and Sons Inc.
Yayın Türü
[dc.type]
article
Özet
[dc.description.abstract]
Oxygen has a fundamental role in the vinification process and occurs in the various stages, particularly during the fermentation and aging of wines. Phenolic compounds, such as oxygen, are relatively important in wine quality. Among polyphenols, anthocyanins and tannins are the most important compounds since they contribute to the organoleptic characteristics of wines, particularly colour and astringency. During wine-making and aging, phenolics extracted fromgrapes gradually change owing to biochemical reactions, which result in a decrease in astringency as well as colour stabilization. Therefore, addition of a measured amount of oxygen, referred to as a microoxygenation process, was proposed to improve wine quality by accelerating these transformations of phenols. In a microoxygenation process, it is assumed that modification of phenolic compound reactions by oxidation should result inmore coloured and less astringent products. In this article, the role of oxygen, phenolics andmicrooxygenation application in wine technology has been reviewed. © 2013 The Institute of Brewing & Distilling.
Kayıt Giriş Tarihi
[dc.date.accessioned]
2019-12-23
Açık Erişim Tarihi
[dc.date.available]
2019-12-23
Yayın Dili
[dc.language.iso]
eng
Konu Başlıkları
[dc.subject]
Microoxygenation
Konu Başlıkları
[dc.subject]
Oxygen
Konu Başlıkları
[dc.subject]
Phenolics
Konu Başlıkları
[dc.subject]
Wine
Haklar
[dc.rights]
info:eu-repo/semantics/closedAccess
ISSN
[dc.identifier.issn]
0046-9750
İlk Sayfa Sayısı
[dc.identifier.startpage]
368
Son Sayfa Sayısı
[dc.identifier.endpage]
385
Dergi Adı
[dc.relation.journal]
Journal of the Institute of Brewing
Dergi Sayısı
[dc.identifier.issue]
4
Dergi Cilt Bilgisi
[dc.identifier.volume]
118
Tek Biçim Adres
[dc.identifier.uri]
https://dx.doi.org/10.1002/jib.51
Tek Biçim Adres
[dc.identifier.uri]
https://hdl.handle.net/20.500.12628/4049
Görüntülenme Sayısı ( Şehir )
Görüntülenme Sayısı ( Ülke )
Görüntülenme Sayısı ( Zaman Dağılımı )
Görüntülenme
85
09.12.2022 tarihinden bu yana
İndirme
1
09.12.2022 tarihinden bu yana
Son Erişim Tarihi
06 Haziran 2024 01:01
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oxygen process reactions colour important quality astringency microoxygenation phenolics compounds result particularly modification oxidation compound improve phenolic assumed phenols accelerating transformations Oxygen andmicrooxygenation should reviewed Distilling Brewing Institute inmore technology application article products astringent coloured
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