Impact of Oxygen on Red Wines Aged in Oak Barrels
Key Points The article deals with evaluation of oxygen impact on several red Bordeaux wines aged in oak barrels. It has been shown that wine has the ability to mitigate (buffer) differences in oxygen supply without production of a chemical oxidation marker associated with an aromatic evolution. This ability is strongly dependent on certain intrinsic wine qualities and grape varieties. Aging in barrels is accompanied by the dissolution of oxygen. Oak is a porous material, ...
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