The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines

Tomasz Tarko , Aleksandra Duda-Chodak , Paweł Sroka , Małgorzata Siuta

Abstract

The purpose of this review was to collect and systematize information on the role and importance of oxygen in winemaking. Both the positive and negative effects of oxygen are presented and discussed throughout the text. The review characterizes the subsequent stages of the wine production process, during which oxygen comes into contact with fruits, must, and finally wine. The impact of oxygen on the growth and metabolism of yeast, on the activity of enzymes, and on the final quality of wine was presented. The discussion of the effect of oxygen presence on the taste, aroma, colour, and stability contains a detailed description of changes of volatile compounds, polyphenols, and other important components of wine that take place in the presence of oxygen in both white and red wines. New techniques based on the use of oxygen to obtain the desired sensory characteristics of wine were also presented.
Author Tomasz Tarko (FoFT / DoFTaTM)
Tomasz Tarko,,
- Department of Fermentation Technology and Technical Microbiology
, Aleksandra Duda-Chodak (FoFT / DoFTaTM)
Aleksandra Duda-Chodak,,
- Department of Fermentation Technology and Technical Microbiology
, Paweł Sroka (FoFT / DoFTaTM)
Paweł Sroka,,
- Department of Fermentation Technology and Technical Microbiology
, Małgorzata Siuta
Małgorzata Siuta,,
-
Journal seriesInternational Journal of Food Science, ISSN 2356-7015, e-ISSN 2314-5765, (N/A 100 pkt)
Issue year2020
Vol2020
Pages1-11
Publication size in sheets0.5
Article number7902974
Keywords in Polishtlen, natlenianie, produkcja win, jakość win
Keywords in Englishoxygen, oxygenation, winemaking, wine quality
ASJC Classification1106 Food Science
DOIDOI:10.1155/2020/7902974
URL https://www.hindawi.com/journals/ijfs/2020/7902974/
Languageen angielski
LicenseJournal (articles only); published final; Uznanie Autorstwa (CC-BY); with publication
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The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines of 30-03-2020
699,75 KB
Score (nominal)100
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.147
Citation count*
Additional fields
FinansowanieThis study was supported by financial means on science in years 2016-2019 as the research project 2015/19/B/NZ9/01352 funded by the National Science Centre (Krakow, Poland).
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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