Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage

201434 citationsJournal Article

Authors

Guomin Han · North West Agriculture and Forestry University

Maurizio Ugliano · Royal Library of Belgium

Bruce L. Currie · University of California, Davis

Stéphane Vidal · Royal Library of Belgium

Jean‐Baptiste Diéval · Royal Library of Belgium

Andrew L. Waterhouse · University of California, Davis

Abstract

Closure OTR strongly affects sulfur dioxide levels - the primary antioxidant in wine - in aged wine, but phenolic levels substantially alter the secondary reactions of oxidative aging.

Topics & Keywords

Fermentation and Sensory Analysis Horticultural and Viticultural Research Phytochemicals and Antioxidant Activities

Publication Details

Published in: Journal of the Science of Food and Agriculture

Volume 95, Issue 1, pp. 36-43

DOI: 10.1002/jsfa.6694

Field-Weighted Citation Impact: 3.54

Command Palette

Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage

Authors

Abstract

Topics & Keywords

Publication Details