Effect of oxygenation during maturation on phenolic composition, total antioxidant capacity, colour and sensory quality of pinotage wine

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dc.contributor.authorDe Beer, D.
dc.contributor.authorJoubert, E.
dc.contributor.authorMarais, J.
dc.contributor.authorManley, M.
dc.date.accessioned2011-04-01T13:55:08Z
dc.date.available2011-04-01T13:55:08Z
dc.date.issued2008-10
dc.descriptionThe original publication is available at http://www.sasev.org/.
dc.description.abstractThe effect of oxygenation on the phenolic composition, total antioxidant capacity (TAC), colour and sensory quality was investigated during the maturation of Pinotage wines. Oxygenation was carried out in discrete monthly doses at two oxygen dosages (2.5 and 5.0 mg O2/L/month) for zero, two, four and six months. Oxygenation at the lower dosage for two months had beneficial effects on the colour and sensory quality of Pinotage wine. The higher oxygen dosage (all times) and longer times (all dosages) had a substantial detrimental effect on the overall sensory quality of the wine. A decrease in the TAC of the wine was observed for all the treatment combinations, despite increased concentrations of gallic acid. During the following harvest, a modified oxygenation treatment, entailing 1.0 mg O2/L in discrete doses every two weeks for two months, was tested. It had little effect on the wine phenolic composition and was not detrimental to the TAC of the wine. The modified oxygenation protocol significantly reduced the berry/ plum intensity of the Pinotage wine without negatively affecting the overall sensory quality. Oxygen addition on a continuous basis may also be less detrimental to the TAC of the wine and provide improved sensory quality.en_ZA
dc.description.versionPublishers' version
dc.format.extentp. 13-25 : ill.
dc.identifier.citationDe Beer, D., Joubert, E., Marais, J. & Manley, M. 2008. Effect of oxygenation during maturation on phenolic composition, total antioxidant capacity, colour and sensory quality of pinotage wine., S. Afr. J. Enol. Vitic., 29,(1),13-25, http://www.sasev.org/
dc.identifier.issn0253-939X (online)
dc.identifier.urihttp://hdl.handle.net/10019.1/8433
dc.language.isoen_ZAen_ZA
dc.publisherSASEV
dc.rights.holderSASEV
dc.subjectOxygenationen_ZA
dc.subjectPinotageen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectPhenolic compositionen_ZA
dc.subjectAntioxidant capacityen_ZA
dc.subjectColouren_ZA
dc.subjectWine -- Sensory evaluationen_ZA
dc.titleEffect of oxygenation during maturation on phenolic composition, total antioxidant capacity, colour and sensory quality of pinotage wine
dc.typeArticle
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