English

The controlled input of oxygen to developing wines has now been optimised with the help of micro-oxygenation. This technique is based on ensuring a continuous oxygen supply to the wine, so that its consumption rate is faster than the feed rate and the onset of dissolved oxygen never occurs. One of the main results is the combination of tannins and anthocyanins through acetaldehyde bridges.

Date
Wednesday, June 27, 2007
Thème conference
Oenologie
Auteurs
Gilis J.-F., Labarbe B., Ducournau P, SARL OEnodev, Domaine Mouréou, 32400 Maumusson-Laguian
Langue de la publication
Français
Media
“OENO 2007” - 8th International Symposium of Oenology (Bordeaux) – 25, 26 and 27 June 2007