italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • New integral and 100% organic fermentation activator
    From Vason's Research and Development department comes X-PRO® Verve
    X-PRO® Verve: from specific redox-balancing inactive yeasts to the development of the new organic nutrient for varietal protection, an indispensable contribution to fermentation well-being
    Published on: 05/14/2021

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
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,46875