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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

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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 05/23/2016
Item available in francais
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