Category oak

Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution

  by  Rosario Sánchez-Gómez, Maria del Alamo-Sanza, Ana María Martínez-Gil and Ignacio Nevares  Processes 2020, 8(10), 1250;  The micro-oxygenation (MOX) of aged wine in contact with pieces of wood is a technique widely used for aging wines as an…

It is now possible to find out how the amount of O2 influences wine barrel aging and later in the bottle thanks to the barrels with controlled oxygenation

Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles  Rosario Sánchez-Gómez; Maria del Alamo-Sanza; Víctor Martínez-Martínez and Ignacio Nevares  Food Chemistry Volume 328, 30 October 2020, 127040…

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