Influence of oxygen supply on the susceptibility of cv. Palomino fino must to browning

Authors

  • R. Castro
  • C. G. Barroso

DOI:

https://doi.org/10.5073/vitis.2001.40.39-42

Keywords:

must oxidation, Palomino fine, Sherry wine, browning, polyphenols

Abstract

Experiments have been conducted on the oxidation of must (cv. Palomino fine). At the initial decanting process prior to fermentation, wines produced from hyperoxidized must had a reduced content of oxidable polyphenolic compounds and a reduced tendency to browning; they maintained these characteristics after bottling. Intermediate doses and the combined use of oxygen and sulphur dioxide were not fully effective in resolving the problem of browning for must of this grape variety, The larger the dose of oxygen (30 mg.l-1), the less the content of hydroxycinnamic esters and the lower the oxidizability, This dose was appropriate for producing a "fino" sherry wine with a low tendency to browning, retaining the sensory characteristics of this particular type of wine.


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Published

2015-04-29

Issue

Vol. 40 No. 1 (2001): Vitis

Section

Article

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