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EnglishA red Sangiovese wine was aged using separate or combined different technological treatments and techniques (chips, chips and microoxygenation,chips and lees and micro-oxygenation), to evaluate their influence on phenolic compounds.The use of chips induced slight modifications on wine phenolic composition, while micro-oxygenation, jointly with chips, increasedwine colour even if a lower level of monomeric pigments was determined. Aging with lees (jointly with chips and micro-oxygenationtreatments) slightly affected phenolic composition but increased colour and red polymeric pigments more than other treatments. Theapplication of different technologies during bottle storage affected wine composition and micro-oxygenated wines were more stable.[...]
| Titolo: | Influence of chips, less and micro-oxygenation during aging on the phenolic composition of a red Sangiovese wine | |
| Autori: | ||
| Data di pubblicazione: | 2007 | |
| Rivista: | ||
| Abstract: | A red Sangiovese wine was aged using separate or combined different technological treatments and techniques (chips, chips and microoxygenation,chips and lees and micro-oxygenation), to evaluate their influence on phenolic compounds.The use of chips induced slight modifications on wine phenolic composition, while micro-oxygenation, jointly with chips, increasedwine colour even if a lower level of monomeric pigments was determined. Aging with lees (jointly with chips and micro-oxygenationtreatments) slightly affected phenolic composition but increased colour and red polymeric pigments more than other treatments. Theapplication of different technologies during bottle storage affected wine composition and micro-oxygenated wines were more stable.[...] | |
| Handle: | http://hdl.handle.net/11575/16783 | |
| Appare nelle tipologie: | 1.1 Articolo in rivista |
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