Oxygen in must and wine : a review

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dc.contributor.authorDu Toit, W. J.en_ZA
dc.contributor.authorMarais, J.en_ZA
dc.contributor.authorPretorius, I. S.en_ZA
dc.contributor.authorDu Toit, M.en_ZA
dc.date.accessioned2017-05-24T12:56:00Z
dc.date.available2017-05-24T12:56:00Z
dc.date.issued2006
dc.descriptionCITATION: Du Toit, W. J., et al. 2006. Oxygen in must and wine : a review. South African Journal of Enology & Viticulture, 27(1):76-94, doi:10.21548/27-1-1610.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractOxygen can play an important role during the winemaking process. It can influence the composition and quality of the must and wine. Phenolic compounds are the main substrates for oxidation in must and wine. Oxygen addition leads to colour changes and the polymerisation of phenolic molecules in wine. Oxygen can, however, also influence the flavour and microbial composition of wine drastically, with certain off-flavours being formed and spoilage micro-organisms able to grow at too high oxygen additions to wine. A state-of-the-art, up-to-date review on the effects of oxygen in must and wine has, however, not been published recently. This review focuses on the effects of oxygen in must, during alcoholic fermentation, extended lees contact and during ageing of white and red wines. The effects it has on acetic acid bacteria and Brettanomyces are also discussed, as well as micro-oxygenation, a relative new technique used in wine production.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/1610
dc.description.versionPublisher's versionen_ZA
dc.format.extent19 pages : illustrationsen_ZA
dc.identifier.citationDu Toit, W. J., et al. 2006. Oxygen in must and wine : a review. South African Journal of Enology & Viticulture, 27(1):76-94, doi:10.21548/27-1-1610en_ZA
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/27-1-1610
dc.identifier.urihttp://hdl.handle.net/10019.1/101589
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.rights.holderSouth African Society for Enology and Viticultureen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectEffect of oxygen in musten_ZA
dc.subjectPhenolic compoundsen_ZA
dc.subjectOxidation in wineen_ZA
dc.subjectBrettanomycesen_ZA
dc.titleOxygen in must and wine : a reviewen_ZA
dc.typeArticleen_ZA
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