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In this paper, the effects of micro-oxygenation before malolactic fermentation and oak chip treatments on Petit Verdot red wines have been evaluated. Our attention was focused on the colour characteristics, the phenolic compounds related to the colour of red wine, the volatile compounds, and the sensory characteristics of the wines. The micro-oxygenation treatment promoted the stabilisation of red...
The character of Merlot wines after the treatments of micro-oxygenation and subsequent chips addition, as regards the colour-related phenolics, volatile composition and sensory characteristics, was studied. An increase in the degree of polymerisation of red pigments and a decrease in the value of the red component of the colour (a * ) and the degree of co-pigmentation were observed. The concentrations...
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