Oxygen consumption and changes in chemical composition of young wines
The study of the capacity to consume oxygen of the wines is an aspect of great interest since it allows to analyse their useful life.
Macrowine 2021 was held remotely in June 2021.
The study of the capacity to consume oxygen of the wines is an aspect of great interest since it allows to analyse their useful life.
The species and origin used for red wine oak aging determines the physiological composition of the wood and thus the finished wines. In America, oak is grown primarily
The aim is to assess whether fast anoxic aging hydrolysis (75ºC x 24 h) can satisfactorily predict aroma developed from grape aroma precursors at milder conditions (50ºC x 5 weeks).
The objective of the present work is to evaluate the impact of three S. cerevisiae strains on the comprehensive aroma profile of Albariño wine along its shelf life.