Micro-Oxygenation of red wine: Techniques, applications, and Outcomes

Critical Reviews in Food Science and Nutrition

Volumn 51, Issue 2, 2011, Pages 115-131

  Schmidtke, Leigh M ^a   Clark, Andrew C ^a   Scollary, Geoff R ^b  

^a CHARLES STURT UNIVERSITY   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Anthocyanins; Flavonoids; Micro oxygenation; Oxidation; Red wine chemistry; Winemaking

Indexed keywords

EFFECTIVE PERFORMANCE; HIGH CONCENTRATION; KINETIC DATA; MICRO-OXIDATION; MICRO-OXYGENATION; OPERATIONAL PARAMETERS; OXYGEN ADDITION; OXYGEN REACTIVITY; OXYGEN SOLUBILITY; PHYSICAL PROCESS; PHYSICOCHEMICAL PROPERTY; RED WINE; TECHNIQUES USED; WINE COMPOSITION; WINE MATRIX; WINE SPOILAGE; WINEMAKING;

DISSOLVED OXYGEN; OXIDATION; OXYGENATION; OXYGENATORS; SULFUR; SULFUR DIOXIDE; WINE;

MOLECULAR OXYGEN;

ACETALDEHYDE; ALDEHYDE; ANTHOCYANIN; FLAVONOID; OXYGEN; SULFUR DIOXIDE;

COLOR; DIFFUSION; FOOD HANDLING; HUMAN; INSTRUMENTATION; METHODOLOGY; MICROBIOLOGY; PERMEABILITY; PHYSICAL CHEMISTRY; REVIEW; SENSATION; SOLUBILITY; TIME; WINE;

ACETALDEHYDE; ALDEHYDES; ANTHOCYANINS; COLOR; DIFFUSION; FLAVONOIDS; FOOD HANDLING; HUMANS; OXYGEN; PERMEABILITY; PHYSICOCHEMICAL PROCESSES; SENSATION; SOLUBILITY; SULFUR DIOXIDE; TIME FACTORS; WINE;

EID: 79951563683     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390903434548     Document Type: Article

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