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Wine oxidation management: from chemical observations to technological innovation
€45.00 (VAT incl.)
Specifiche
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DESCRIZIONE
DESCRIPTION
DESCRIPTION
Descripción
Wine oxidation management plays a central role in wine production. Throughout the winemaking process, the exposure of grapes and wine to atmospheric oxygen triggers a cascade of chemical reactions that can have profound effects on wine composition, either positive or negative, depending on the type of wine and production objectives.
In particular, oxidative chemical reactions influence various aspects of wine’s sensory quality, including aroma, color, and mouthfeel, as well as its stability and shelf life. For this reason, winemakers pay special attention to managing different aspects of wine oxidation, both in the must (enzyme-catalyzed oxidation) and in finished wines (metal-catalyzed oxidation).
Advances in understanding wine oxidation chemistry have highlighted the central role of phenolic compounds in determining the oxidative behavior of both white and red wines. As a result, new opportunities and technologies for wine oxidation management are emerging, some of which are already available on the market.
This presentation will summarize the current knowledge on wine oxidation chemistry and explore new technological solutions available to the wine industry to manage oxidation, extend shelf life, and, where possible, reduce the use of sulfur dioxide.
The presentation reproduced in this video was presented at the 24th edition of Enoforum (Zaragoza, 15-16 May 2024)
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