Periodic Aeration of Red Wine Compared to Microoxygenation at Production Scale

摘要

Microoxygenation (MOX) is a winemaking technique used with the aim of enhancing certain chemical and sensory wine features. Theoretically, by infusing small volumes of oxygen in a continuous way, the quality of the product may improve and the hazards of oxygen buildup and uncontrolled oxidation are avoided. However, the effects produced by discontinued air exposure, at rates comparable to MOX, have not been reported. Therefore, the aim of this trial was to evaluate the chemical effects of an alternative oxygenation protocol, based on weekly wine aerations, compared to conventional MOX (postmalolactic fermentation). For most of the variables analyzed, the periodic aeration treatment produced effects that were equivalent to conventional MOX (e.g., a reduction in the concentration of free anthocyanins and an enhancement in polymeric pigments).