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Fermentative and post‐fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response
Author(s) -
Picariello Luigi,
Slaghenaufi Davide,
Ugliano Maurizio
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10278
Subject(s) - wine , fermentation , chemistry , food science , wine fault , maceration (sewage) , acetaldehyde , oxygen , yeast in winemaking , fermentation in winemaking , wine color , malolactic fermentation , biochemistry , biology , yeast , ethanol , lactic acid , bacteria , organic chemistry , saccharomyces cerevisiae , materials science , genetics , composite material
BACKGROUND During the production of red wine, moderate uptake of oxygen in the post‐fermentative phase helps the stabilization of colour and the decrease of astringent tannins. However, the influence of oxygen uptake during the fermentative phase in must has not been completely investigated. In this study we evaluated the effect of controlled oxygen supply during fermentation–maceration of Corvina grapes on colour characteristics, tannins, volatile compounds, acetaldehyde production and oxidative stability of the finished wine. RESULTS Oxygen supply during fermentation improved the formations of stable pigments of Corvina wines due to the higher production of acetaldehyde. However, in wines treated with oxygen a lower production of fruity esters by yeasts was observed. Wines obtained from higher oxygen exposure during fermentation–maceration showed reduced ability to react with oxygen during storage. CONCLUSIONS Fermentative and post‐fermentative oxygenation should be considered as a technological approach for modifying colour composition and stability, as well as oxidative behaviour of wine during aging. © 2020 Society of Chemical Industry