dc.contributor.author |
Kilmartin, Paul |
en |
dc.date.accessioned |
2012-04-11T23:48:04Z |
en |
dc.date.issued |
2010 |
en |
dc.identifier.citation |
Advances in Food and Nutrition Research 61:149-186 2010 |
en |
dc.identifier.issn |
1043-4526 |
en |
dc.identifier.uri |
http://hdl.handle.net/2292/17102 |
en |
dc.description.abstract |
Microoxygenation (MOX) is now widely applied for the maturation of red wines as an alternative to barrel aging. The proposed improvements in wine quality arising from MOX include color stabilization, removal of unwanted off-odors, and improvements in wine mouthfeel. In this review, an outline is provided of oxygenation systems, particularly microbullage and polymer membrane delivery, and of the current understanding of wine oxidation processes. A summary of the results from published studies into red wine MOX is then provided, beginning with observations on O2 and acetaldehyde accumulation, and the moderating effect of added sulfur dioxide. Effects upon red wine color, particularly the more rapid formation of polymeric pigments and higher color retention, have been consistently demonstrated in MOX studies, along with further effects on specific polyphenol compounds. A few reports have recently examined the effect of MOX on red wine aromas, but these have yet to identify compounds that consistently change in a manner that would explain sensory observations regarding a lowering of herbaceous and reductive odors. Likewise, tannin analyses have been undertaken in several studies, but explanations of the decline in wine astringency remain to be developed. The accelerated growth of unwanted microorganisms has also been examined in a limited number of studies, but no major problems have been identified in this area. |
en |
dc.publisher |
Elsevier Inc. |
en |
dc.relation.ispartofseries |
Advances in Food and Nutrition Research |
en |
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. Details obtained from http://www.sherpa.ac.uk/romeo/issn/1043-4526/ |
en |
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
en |
dc.title |
Microoxidation in Wine Production |
en |
dc.type |
Journal Article |
en |
dc.identifier.doi |
10.1016/B978-0-12-374468-5.00004-0 |
en |
pubs.begin-page |
149 |
en |
pubs.volume |
61 |
en |
dc.rights.holder |
Copyright: Elsevier Inc. |
en |
dc.identifier.pmid |
21092904 |
en |
pubs.end-page |
186 |
en |
dc.rights.accessrights |
http://purl.org/eprint/accessRights/RestrictedAccess |
en |
pubs.subtype |
Article |
en |
pubs.elements-id |
189286 |
en |
pubs.org-id |
Science |
en |
pubs.org-id |
Chemistry |
en |
pubs.record-created-at-source-date |
2012-04-12 |
en |
pubs.dimensions-id |
21092904 |
en |