ISHS Acta Horticulturae 388: International Symposium on Viticulture and Enology
VINIFICATION WITH PRELIMINARY HYPEROXIGENATION OF MUST AND ITS INFLUENCE ON AROMATIC FRACTION OF WINES |
| Authors: | P.M. Pérez-Juan, J.J. Moreno, J. Morales, Ma.J. De La Torre, M. Medina |
| Abstract:
A study was made of the influence of prefermentative hyperoxygenation on the chemical composition of must and resulting wines, using the Pedro Ximenez grape variety grown in the Montilla-Moriles Production Zone (Southern Spain) and harvested in the 1992 season. Wines obtained by hyperoxygenation present lower values for volatile acidity, total phenol compounds, acetaldehyde, higher-alcohol and lactic ester content than non-hyperoxidized wines. Howewer, the acetic ester concentration is greater. | |
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