italianoenglishfrançaisdeutschespañolportuguês
Language
Search

When and why oxygen is bad to wine? The key role of aldehydes

Vicente FERREIRA, Laboratorio de Análisis del Aroma y Enología (LAAE), Universidad de Zaragoza, Spain

When and why oxygen is bad to wine? The key role of aldehydes

Oxygen helps wine aging, but in certain circumstances it can be dangerous (browning, formation of oxidative components, etc). The fundamental question that Vicente Ferreira tries to answer in his presentation is when and why oxygen becomes a threat or problem. 

Thanks to the research done by the LAAE group it has been possible to determine the existence of three distinct phases in the oxygen consumption cycle. It has been possible to identify the molecules that determine the consumption rate, the oxidation mechanisms and the real impact of each of these phases, as well as the correlation between the consumption rate and the initial composition of the wine. 

In the second part there is a discussion about the aspects that are linked to the formation and liberation of aldehydes responsible for the appearance of oxidative notes: what type of aldehydes, how to correlate their interaction with free SO2, what interaction do they have with combined SO2 and can they be formed ex novo?

The seminar reproduced in this video was presented at the 9th edition of Enoforum (Vicenza, Italy, 5-7 May 2015). Seminar sponsored by TMCI PADOVAN

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Note

The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).

 

Published on 23/05/2016
Item available in francais
Premium Contents Area
  • START THE VIDEO (Vicente FERREIRA, streaming, 49 min)
Price:25 €(Tax included)
Related sheets
  • Discover all the benefits of Infowine Premium subscription for only € 60 /year
    Subscribe now to access to all the videos and technical articles on-demand, just with a click (computer, smartphone and tablet)!
    Price:60 €(Tax included)
    Published on:06/09/2016
  • Juan Manuel Martínez, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: the objective of this research was to verify if the treatment of the lees by PEAV accelerated the release of mannoproteins during the aging on lees of a Chardonnay wine.
    Price:15 €(Tax included)
    Published on:14/11/2018
  • Matteo Perini, Fondazione Edmund Mach San Michele all’Adige
    Finalist of the International SIVE OENOPPIA awards 2017: In this work the potential of isotopic analysis of the (18)O/(16)O ratio in ethanol (expressed in d(18)O) was tested in improving the abilit...
    Price:25 €(Tax included)
    Info
    Or choose the subscription option:
    Published on:26/06/2018
  • Alberto Acedo, Biomemakers
    Alberto Acedo, of Biomemakers, introduces the researches and analysis on soil microbiome designed for the identification of bacterial and fungal species present in the vineyard.
    Published on:26/07/2018
  • Eduardo Dellacassa, DQO-CYTAL, Universidad de la República del Uruguay (UY)
    VIDEO SEMINAR ENOFORUM 2017: The aroma of the wine depends on the variety, vinification and aging, being the secondary metabolites of the grape responsible for the varietal character of the wines. ...
    Price:15 €(Tax included)
    Published on:13/09/2018
  • Piergiorgio Comuzzo, Dipartimento di Scienze Agroalimentari, Ambientali ed Animali, Università di Udine
    Finalist of the International SIVE OENOPPIA awards 2017: Sulfur dioxide, ascorbic acid, glutathione and an inactive dry yeast preparation were compared to assess their ability in protecting (+)-cat...
    Price:15 €(Tax included)
    Published on:11/06/2018
© 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 : 2,644531