期刊
FOOD CHEMISTRY
卷 173, 期 -, 页码 1250-1258出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.10.043
关键词
Micro-oxygenation; Wood alternatives; Oak barrels; Polymeric pigments; Polymeric phenols
资金
- American Vineyard Foundation
- Wine Spectator Scholarship
The impact of micro-oxygenation (MOX) in conjunction with a variety of oak alternatives on phenolic composition and red wine aging was investigated and compared with traditional barrel aging. Although several studies concluded that MOX give similar results to barrel aging, few have compared them directly and none directly compared MOX with and without wood alternatives and barrel aging. Results confirmed that MOX had a positive effect on colour density, even after 5 months of bottle aging. This is supported by an increase in polymeric phenol and pigment content not only with aging but in the MOX compared to barrel matured wine treatments. Descriptive analysis showed that MOX in combination with wood alternatives such as oak chips and staves could mimic short term (six months) barrel aging in new American and French oak barrels in regards to sensory characteristics. Published by Elsevier Ltd.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据