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The pH influence on micro-oxygenation.

Kontoudakis, N.; Gonzalez, E.; Gil, M.; Estruelas, M.; Fort, F.; Canals, J. M.; Zamora, F.; Australian & New Zealand Grapegrower & Winemaker No. 578 5

Studies on effects of pH on changes in wines during ageing of wines, especially when micro-oxygenation (MOX) is applied, are discussed. 


Trials on Cabernet Sauvignon wines from the Penedes region of Spain showed that: colour intensity of the wine increases with decreasing pH; effects of MOX on wine colour increase with decreasing pH; total anthocyanin content decreased with time in all wines, with no effect of pH; MOX is more effective at low pH, especially its effects on anthocyanins and flavanols; formation of polymeric pigments in the presence of O2 is more likely at very acid pH; and MOX does not affect degree of polymerization


(We recommend that you consult the full text of this article)

Published on 10/22/2013
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