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

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

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 senso...

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Main Authors: 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: Article
Language:deu
Published: International Viticulture and Enology Society 2025-06-01
Series:IVES Technical Reviews
Subjects:
colour
differentiated wines
SEGs-MOX combination
sensorial profile
winemaking technologies
wines quality
Online Access:https://ives-technicalreviews.eu/article/view/9435
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