Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of Vitis vinifera L. Cv. Cabernet Sauvignon Wine.

ABSTRACT: Oxygen exposure is unavoidable and the impact of its management during the post-fermentation stage (PFS) on dry red wine is poorly investigated. This study was dedicated to the variation of acetaldehyde, color and phenolics of Cabernet Sauvignon dry red wine during five discontinuous oxidation cycles of four levels of controlled oxygen supply, which were carried out to simulate probable oxidation during the PFS. Free SO₂ disappeared after the first, second and third oxidation cycles in wines with high, medium and low levels of oxygen exposure severally, but subsequent oxygen exposure below or equal to 2 mg O₂/L per cycle had little effect while 3-3.9 mg O₂/L per cycle dramatically facilitated acetaldehyde accumulation, which was accompanied by an enormous v

SUBMITTER: Dai L 

PROVIDER: S-EPMC9572646 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature