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Open AccessFeature PaperArticle

Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution

1
Department of Analytical Chemistry, UVaMOX- Universidad de Valladolid, 34001 Palencia, Spain
2
Department of Agricultural and Forestry Engineering, UVaMOX- Universidad de Valladolid, 34001 Palencia, Spain
*
Authors to whom correspondence should be addressed.
Processes 2020, 8(10), 1250; https://doi.org/10.3390/pr8101250
Received: 15 September 2020 / Revised: 29 September 2020 / Accepted: 1 October 2020 / Published: 4 October 2020
The micro-oxygenation (MOX) of aged wine in contact with pieces of wood is a technique widely used for aging wines as an alternative to barrels. The available range of passive MOX systems is very wide and offers a behavior closer to that of barrels because it uses materials with a similar permeability to oxygen. The aim of this work has been to age the same red wine for 6 months using the main passive MOX systems and compare them with the classic MOX in stainless steel tanks and with barrels as a reference, in order to evaluate phenolic composition and establish its influence. The quantity and the way in which oxygen is incorporated into wine have been found to determine its evolution and final properties. Wine from barrels could be distinguished throughout the aging period since a better level of individualized anthocyanins was maintained, whereas stainless steel + MOX and PMDS (polydimethylsiloxane) wines presented more bluish hues. View Full-Text
Keywords: active micro-oxygenation; anthocyanins; barrel; oxygen; passive micro-oxygenation; staves active micro-oxygenation; anthocyanins; barrel; oxygen; passive micro-oxygenation; staves
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MDPI and ACS Style

Sánchez-Gómez, R.; del Alamo-Sanza, M.; Martínez-Gil, A.M.; Nevares, I. Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution. Processes 2020, 8, 1250. https://doi.org/10.3390/pr8101250

AMA Style

Sánchez-Gómez R, del Alamo-Sanza M, Martínez-Gil AM, Nevares I. Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution. Processes. 2020; 8(10):1250. https://doi.org/10.3390/pr8101250

Chicago/Turabian Style

Sánchez-Gómez, Rosario; del Alamo-Sanza, Maria; Martínez-Gil, Ana M.; Nevares, Ignacio. 2020. "Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution" Processes 8, no. 10: 1250. https://doi.org/10.3390/pr8101250

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