Micro-oxygenation of wines produced using toasted vine-shoots (SEGs)
Year: 2025
Type: article
Abstract: 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.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4411101748