Chemical and sensory effects of macro-oxygenation and air sparging coupled with oxidation-reduction potential (ORP) monitoring in Syrah wines.

ABSTRACT: The chemical and sensory effects of different cap management regimes and ORP modulation during red wine alcoholic fermentation were investigated in Syrah wines produced with punch downs (PD); air sparging triggered at oxidation-reduction potential (ORP) -40 mV (RedoxCon); macro‑oxygenation with oxygen (MOX); and double-rate macro‑oxygenation with oxygen (2MOX). RedoxCon received 1125 % and 513 % more O₂/L than MOX and 2MOX. ORP values were lowest in MOX and 2MOX, leading to wines with 30 % and 11 % more color, 41 % and 27 % more tannin, and 31 % and 32 % more total phenolics relative to PD and RedoxCon, respectively. MOX and 2MOX contained 61 % and 53 % more esters than PD, whereas terpenoids were higher in PD and RedoxCon. RedoxCon enhanced spicy and floral aromas, 2MOX intensi

SUBMITTER: Wright WJ 

PROVIDER: S-EPMC12538412 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature