Periodic Aeration of Red Wine Compared to Microoxygenation at Production Scale
Author
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Laurie, V. Felipe
Author
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Salazar, Sofía
es_CL
Author
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Campos, M. Ignacia
es_CL
Author
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Cáceres Mella, Alejandro
es_CL
Author
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Peña Neira, Álvaro
es_CL
Admission date
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2014-12-17T12:19:39Z
Available date
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2014-12-17T12:19:39Z
Publication date
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2014
Cita de ítem
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Am. J. Enol. Vitic. 65:2 (2014) p.254-260
en_US
Identifier
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doi: 10.5344/ajev.2014.13105
Identifier
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https://repositorio.uchile.cl/handle/2250/120252
General note
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Artículo de publicación ISI
en_US
Abstract
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Microoxygenation (MOX) is a winemaking technique used with the aim of enhancing certain chemical and sensory wine features. Theoretically, by infusing small volumes of oxygen in a continuous way, the quality of the product may improve and the hazards of oxygen buildup and uncontrolled oxidation are avoided. However, the effects produced by discontinued air exposure, at rates comparable to MOX, have not been reported. Therefore, the aim of this trial was to evaluate the chemical effects of an alternative oxygenation protocol, based on weekly wine aerations, compared to conventional MOX (postmalolactic fermentation). For most of the variables analyzed, the periodic aeration treatment produced effects that were equivalent to conventional MOX (e.g., a reduction in the concentration of free anthocyanins and an enhancement in polymeric pigments).
en_US
Patrocinador
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This research was funded by Conicyt, through Fondecyt 1110655, and had the support of Vitivinícola Patacón and Tonelería Nacional.