Oxygen 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 …

Micro-oxygenation is the process of deliberately introducing minute, measured amounts of
oxygen into wines, with the aim of bringing about desirable changes in colour, aroma and …

The effect of micro-oxygenation treatments on the composition of different South African red
wines was evaluated. In some wines, micro-oxygenation led to an increase in colour density …

The purpose of this review was to collect and systematize information on the role and
importance of oxygen in winemaking. Both the positive and negative effects of oxygen are …

Wine micro-oxygenation (MOX) is the controlled addition of oxygen to wine in a manner
designed to ensure that complete mass transfer of molecular oxygen from gaseous to …

Micro-Oxygenation – a review Micro-oxygenation – a review Matthew Parish, David Wollan and
Robert Paul Wine Network Australia Pty Ltd Photos: Matthew Parish, David Wollan and Robert …

Oxidation and the capacity for sufficient ageing potential of white wines are constant
problems for winemakers worldwide. In general, it is accepted that certain grape varieties …

When model wines that contain polyphenols are oxidized, hydrogen peroxide and quinones
are produced. Sulfur dioxide reacts with the hydrogen peroxide, preventing ethanol …

Abstract Background and Aims The request by the consumer for safer food is also pushing
the wine sector to find alternative solutions to sulfur dioxide. The aim of this research has …

Acetaldehyde is a major wine oxidation product. Here, three Cabernet Sauvignon wines,
containing different levels of acetaldehyde from different micro-oxygenation (mOx) regimes …