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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
Joint Authors
Tarko, Tomasz
Duda-Chodak, Aleksandra
Sroka, Paweł
Siuta, Małgorzata
Source
International Journal of Food Science
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-03-28
Country of Publication
Egypt
No. of Pages
11
Abstract EN
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.
American Psychological Association (APA)
Tarko, Tomasz& Duda-Chodak, Aleksandra& Sroka, Paweł& Siuta, Małgorzata. 2020. The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines. International Journal of Food Science،Vol. 2020, no. 2020, pp.1-11.
https://search.emarefa.net/detail/BIM-1171044
Modern Language Association (MLA)
Tarko, Tomasz…[et al.]. The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines. International Journal of Food Science No. 2020 (2020), pp.1-11.
https://search.emarefa.net/detail/BIM-1171044
American Medical Association (AMA)
Tarko, Tomasz& Duda-Chodak, Aleksandra& Sroka, Paweł& Siuta, Małgorzata. The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines. International Journal of Food Science. 2020. Vol. 2020, no. 2020, pp.1-11.
https://search.emarefa.net/detail/BIM-1171044
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1171044