DOAJ Open Access 2025

Micro-oxygenation of wines produced using toasted vine-shoots (SEGs)

Cristina Cebrián-Tarancón Francisco Fernández-Roldán M. Rosario Salinas Gonzalo L. Alonso Ana M. Martínez-Gil +3 lainnya

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Abstrak

This study assessed the quality of Tempranillo wines after 35 days of contact with two different doses of SEGs (“Shoots from vines - Enological - Granule”) and two micro-oxygenation levels, analysed at bottling and after six months of aging. Treated wines exhibited a smoother, more harmonious sensory profile, with well-integrated notes of toast, vanilla, nuts, and “SEGs”, than the control wine. Phenolic compounds decreased, except for trans-resveratrol, which mainly increased with higher SEGs doses. Regarding volatile compounds, the presence of vanillin and guaiacol in the treated wines was particularly notable, especially after six months in the bottle.

Topik & Kata Kunci

Agriculture (General) Plant culture

Penulis (8)

Cristina Cebrián-Tarancón

Francisco Fernández-Roldán

M. Rosario Salinas

Gonzalo L. Alonso

Ana M. Martínez-Gil

María del Álamo-Sanza

Ignacio Nevares

Rosario Sánchez-Gómez

Format Sitasi

APA MLA BibTeX

Cebrián-Tarancón, C., Fernández-Roldán, F., Salinas, M.R., Alonso, G.L., Martínez-Gil, A.M., Álamo-Sanza, M.d. et al. (2025). Micro-oxygenation of wines produced using toasted vine-shoots (SEGs). https://doi.org/10.20870/IVES-TR.2025.9435

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Informasi Jurnal

Tahun Terbit: 2025
Sumber Database: DOAJ
DOI: 10.20870/IVES-TR.2025.9435
Akses: Open Access ✓