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  • » Re-appearance of residual viable yeasts during wine microoxigenation applied after malolactic fermentation: Efect on the sensory profile of a Merlot wine

Re-appearance of residual viable yeasts during wine microoxigenation applied after malolactic fermentation: Efect on the sensory profile of a Merlot wine

M.P. Sáenz-Navajas, LAAE, Univ. de Zaragoza, Spain

Re-appearance of residual viable yeasts during wine microoxigenation applied after malolactic fermentation: Efect on the sensory profile of a Merlot wine

Microoxygenation (Mox) applied after malolactic fermentation (MLF) aims at inducing an accelerated aging of the wine that allows an earlier release of the product to the market.

Under ideal conditions, all oxygen ultimately reacts with SO2, resulting in a stoichiometric mass ratio of 4:1, however in real conditions wines do not always obey to this ratio.

It is hypothezised that after MLF, there are still some dormant, but biologically active microorganisms that can grow during Mox, and they would utilize this oxygen to increase acetaldehyde production.

The aims of the present wtudy were to study:

1) the effect of sterile fltration and SO2  content on dissolved oxygen and yeast growth during Mox treatment, and

2) the effect of yeast development on color, acetaldehyde, anthocyanin-derivative pigments, tannins, sensory properties, and hedonic ratings.

The paper reproduced in this video-seminar was presented at the International Congress on Grapevine and Wine Sciences - ICGWS (Logroño, Spain, November 7-9, 2018) organized by ICVV.

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Published on 11/25/2020
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