Wine aroma undergoes major changes during bottle aging, which are deeply influenced by
the degree of oxygen exposure in the bottle. This review discusses the involvement of …

To understand effects of using oak barrels on the astringency, bitterness and color of dry red
wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper …

The wine flavour profile directly determines the overall quality of wine and changes
significantly during bottle aging. Understanding the mechanism of flavour evolution during …

In wine making, the redox phenomena are responsible for profound changes in the wine's
chemical composition. Twenty wines set has been selected trying to cover a wide range of …

The evolution of different volatile sulfur compounds (VSCs) during bottle maturation of two
Shiraz wines submitted to controlled oxygen exposure prior to bottling (through micro …

This work outlines the results from an investigation to determine the effect of the oxygen
dissolved at bottling and the specific oxygen barrier properties of commercially available …

Samples from 16 Spanish red wines have been stored for 6 months at 25° C under different
levels of oxygen (0–56 mg/L). Amino acids, metals, and phenolic compounds were analyzed …

Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking
practices involve careful vineyard management alongside controlled alcoholic fermentation …

The aim of this study was to evaluate the effect of oxygen exposure of red wine, before
(micro-oxygenation) and after (nano-oxygenation) bottling, on the phenolic composition and …

The present review aims to show the state of the art on the oxidation mechanisms occurring
in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine …