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J Sci Food Agric

Title:		"Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response"
Author(s):		Picariello L; Slaghenaufi D; Ugliano M;
Address:		"Department of Agricultural Sciences, Division of Grape and Wine Sciences, University of Naples Federico II, Avellino, Italy. Department of Biotechnology, University of Verona, S. Pietro in Cariano, Italy"
Journal Title:		J Sci Food Agric
Year:		2020
Volume:		20200217
Issue:		6
Page Number:		2522 - 2533
DOI:		10.1002/jsfa.10278
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: During the production of red wine, moderate uptake of oxygen in the post-fermentative phase helps the stabilization of colour and the decrease of astringent tannins. However, the influence of oxygen uptake during the fermentative phase in must has not been completely investigated. In this study we evaluated the effect of controlled oxygen supply during fermentation-maceration of Corvina grapes on colour characteristics, tannins, volatile compounds, acetaldehyde production and oxidative stability of the finished wine. RESULTS: Oxygen supply during fermentation improved the formations of stable pigments of Corvina wines due to the higher production of acetaldehyde. However, in wines treated with oxygen a lower production of fruity esters by yeasts was observed. Wines obtained from higher oxygen exposure during fermentation-maceration showed reduced ability to react with oxygen during storage. CONCLUSIONS: Fermentative and post-fermentative oxygenation should be considered as a technological approach for modifying colour composition and stability, as well as oxidative behaviour of wine during aging. (c) 2020 Society of Chemical Industry"
Keywords:		Aldehydes/analysis Color *Fermentation Food Handling/*methods *Oxidation-Reduction Oxygen/chemistry Phenols/analysis Tannins/analysis Vitis/chemistry Volatile Organic Compounds/analysis Wine/*analysis Yeasts/metabolism Corvina acetaldehyde fermentation ox;
Notes:		"MedlinePicariello, Luigi Slaghenaufi, Davide Ugliano, Maurizio eng Veneto region/ England 2020/01/22 J Sci Food Agric. 2020 Apr; 100(6):2522-2533. doi: 10.1002/jsfa.10278. Epub 2020 Feb 17"