Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of <i>Vitis vinifera</i> L. Cv. Cabernet Sauvignon Wine

Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of <i>Vitis vinifera</i> L. Cv. Cabernet Sauvignon Wine

Oxygen exposure is unavoidable and the impact of its management during the post-fermentation stage (PFS) on dry red wine is poorly investigated. This study was dedicated to the variation of acetaldehyde, color and phenolics of Cabernet Sauvignon dry red wine during five discontinuous oxidation cycle...

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Bibliographic Details
Main Authors: Lingmin Dai, Yuhang Sun, Muqing Liu, Xiaoqian Cui, Jiaqi Wang, Jiming Li, Guomin Han
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Molecules
Subjects:
wine
post-fermentation stages
oxidation
acetaldehyde
color
phenolics
Online Access:https://www.mdpi.com/1420-3049/27/19/6692

Internet

https://www.mdpi.com/1420-3049/27/19/6692

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