engleski

Influence of microoxygenation treatment on the phenolic composition of a Plavac mali wine

Microoxygenation allows the addition of small, continues and controlled amounts of oxygen, in order to improve wine quality. The objective of this study was to assess the influence of microoxygenation technique on the colour and phenolics composition of a Plavac mali wine (Vitis vinifera L.) when microoxygenation treatment was applied before malolactic fermentation. Colour and phenolics were determined by UV-VIS spectrophotometry and high-performance liquid chromatography coupled with diode array detection. The results showed that the microoxygenation treatment changed anthocyanins composition of wines. In microoxygenated wine the amount of monomeric anthocyanins decreased whereas the amount of polymeric anthocyanins increased. Comparison between the control and microoxygenated wines demonstrated changes in colour characteristics.

colour; microoxygenation; phenols; red wine

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