Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines

Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines

Since the end of the last century, many works have been carried out to verify the effect of controlled oxygen intake on the chemical and organoleptic characteristics of red wines. In spite of the large number of studies on this subject, oxygen remains a cutting-edge research topic in oenology. Oxyge...

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Bibliographic Details
Main Authors: Maurizio Petrozziello, Fabrizio Torchio, Federico Piano, Simone Giacosa, Maurizio Ugliano, Antonella Bosso, Luca Rolle
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-04-01
Series:Frontiers in Chemistry
Subjects:
oxygen
Nebbiolo
wine
CIEL*a*b* color
aldehydes
wine aging
Online Access:http://journal.frontiersin.org/article/10.3389/fchem.2018.00137/full

Internet

http://journal.frontiersin.org/article/10.3389/fchem.2018.00137/full

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