Astringency is an important characteristic of red wine quality. The sensation is generally
thought to be produced by the interaction of wine tannins with salivary proteins and the …

What consumers taste in wine is the culmination of management practices from the vineyard
to the glass. As researchers, in order to have control over the composition of wine at the time …

The impact of micro-oxygenation (MOX) in conjunction with a variety of oak alternatives on
phenolic composition and red wine aging was investigated and compared with traditional …

Aging is essential for improving the quality of wine, especially for red wine and special wine
types. High-quality wines are traditionally produced by ageing them in oak barrels, some …

Wine fermentation has not significantly changed since ancient times and the most traditional
aspects are seen by the market as elements that uplift wine nuances and quality. In recent …

Background Better knowledge of wine composition, especially that of anthocyanin-derived
pigments, has helped improve wine quality over the years. The use of micro-oxygenation …

The effect of micro-oxygenation (MOX) technique on quality and sensorial characteristics of
balsamic vinegar was investigated, aiming to aging acceleration. Aging experiments were …

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 character of Merlot wines after the treatments of micro-oxygenation and subsequent
chips addition, as regards the colour-related phenolics, volatile composition and sensory …

Wine micro-oxygenation is a globally used treatment and its effects were studied here by
analysing by untargeted LC-MS the wine metabolomic fingerprint. Eight different procedural …