The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines

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 presented and discussed throughout the text. The review characterizes the subsequent stages of the wine production process, d...

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Main Authors:	Tomasz Tarko, Aleksandra Duda-Chodak, Paweł Sroka, Małgorzata Siuta
Format:	Article
Language:	English
Published:	Hindawi Limited 2020-01-01
Series:	International Journal of Food Science
Online Access:	http://dx.doi.org/10.1155/2020/7902974

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spelling	doaj-b52d1fa1e85f4d638374804a3b1efe4a2020-11-25T02:23:05ZengHindawi LimitedInternational Journal of Food Science2356-70152314-57652020-01-01202010.1155/2020/79029747902974The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red WinesTomasz Tarko0Aleksandra Duda-Chodak1Paweł Sroka2Małgorzata Siuta3Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, PolandDepartment of Fermentation Technology and Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, PolandDepartment of Fermentation Technology and Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, PolandDepartment of Fermentation Technology and Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, PolandThe 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 presented and discussed throughout the text. The review characterizes the subsequent stages of the wine production process, during which oxygen comes into contact with fruits, must, and finally wine. The impact of oxygen on the growth and metabolism of yeast, on the activity of enzymes, and on the final quality of wine was presented. The discussion of the effect of oxygen presence on the taste, aroma, colour, and stability contains a detailed description of changes of volatile compounds, polyphenols, and other important components of wine that take place in the presence of oxygen in both white and red wines. New techniques based on the use of oxygen to obtain the desired sensory characteristics of wine were also presented.http://dx.doi.org/10.1155/2020/7902974
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Tomasz Tarko Aleksandra Duda-Chodak Paweł Sroka Małgorzata Siuta
spellingShingle	Tomasz Tarko Aleksandra Duda-Chodak Paweł Sroka Małgorzata Siuta The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines International Journal of Food Science
author_facet	Tomasz Tarko Aleksandra Duda-Chodak Paweł Sroka Małgorzata Siuta
author_sort	Tomasz Tarko
title	The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines
title_short	The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines
title_full	The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines
title_fullStr	The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines
title_full_unstemmed	The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines
title_sort	impact of oxygen at various stages of vinification on the chemical composition and the antioxidant and sensory properties of white and red wines
publisher	Hindawi Limited
series	International Journal of Food Science
issn	2356-7015 2314-5765
publishDate	2020-01-01
description	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 presented and discussed throughout the text. The review characterizes the subsequent stages of the wine production process, during which oxygen comes into contact with fruits, must, and finally wine. The impact of oxygen on the growth and metabolism of yeast, on the activity of enzymes, and on the final quality of wine was presented. The discussion of the effect of oxygen presence on the taste, aroma, colour, and stability contains a detailed description of changes of volatile compounds, polyphenols, and other important components of wine that take place in the presence of oxygen in both white and red wines. New techniques based on the use of oxygen to obtain the desired sensory characteristics of wine were also presented.
url	http://dx.doi.org/10.1155/2020/7902974
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The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines

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