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Aliquots of a wine of Merlot were micro-oxygenated at two doses of oxygen (2.5 and 5.0 mg of O 2 /L.month) in the presence or not of oak staves of different potential ellagitannin release (PER) for three months. In general, micro-oxygenation increased the color intensity and stability probably because favor the formation of new pigments. The presence of staves increased the total phenolic index and the ellagitannin concentration, and this effect was higher when greater was the PER of the staves. Finally, the dose of microoxygenation only affects the concentration of total furanic compounds whereas the PER of the staves seems to determine the concentration of furanic compounds, volatile phenols and β-methyl-γ-octolactones.

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Influence of the micro-oxygenation dose and supplementation with oak staves of different potential of ellagitannin release on wine color and composition