Mikrooxygenierung von Rotweinen (English shop)

Preview

Table of Contents, Datei (18 KB)
Extract, Datei (16 KB)

Some 18 years have passed since it was patented, yet micro-oxygenation remains one of the controversially debated topics in oenology. While its advocates promote it as an indispensable tool in the maturation of red wines, its opponents claim that micro-oxygenation can give rise to oxidative notes and browning, ultimately resulting in an irreparable loss of quality.

The overarching aim of the present work is to enable, on the basis of identifying sensory changes and elucidating the underlying chemical processes, a reproducible use of oxygen during red winemaking and thus a more rapid production of defined red wine styles from widely varying initial qualities.