Search results for "micro-oxygenation"
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1H NMR Spectroscopy with Multivariate Statistical Analysis as a Tool for a Rapid Screening of the Molecular Changes Occurring During Micro-Oxygenatio…
2008
A red wine from Aglianico vine was subjected to a micro-oxygenation procedure for five weeks. The wine was weekly sampled together with a non micro-oxygenated control and extracted with di-ethyl-ether in order to simplify NMR analyses. In fact, 1 H NMR spectra of the whole wine samples were dominated by water and ethanol signals which pre- vented visibility of the resonances generated by the less concentrated wine components. The 1 H NMR analyses of the di- ethyl-ether extracts revealed an increase of the amount of oxygen-containing materials. Such increase was attributed to a wine ageing process which resulted, hence, fastened by application of micro-oxygenation.
Advances in Wine Fermentation
2021
Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and carbon dioxide. Fermentation processes to produce wines are traditionally carried out with Saccharo…