Effects of Hyperbaric Micro-Oxygenation on the Color, Volatile Composition, and Sensory Profile of <i>Vitis vinifera</i> L. cv. Monastrell Grape Must

Color, aroma, and overall sensory quality in red wines are largely influenced by oxygen availability during fermentation. This study evaluated the effects of micro-oxygenation under hyperbaric conditions on the physicochemical, chromatic, volatile, and sensory properties of <i>Vitis vinifera&l...

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Bibliographic Details
Main Authors:	Antonio José Pérez-López, Luis Noguera-Artiaga, Patricia Navarro, Pablo Mompean, Alejandro Van Lieshout, José Ramón Acosta-Motos
Format:	Article
Language:	English
Published:	MDPI AG 2025-06-01
Series:	Fermentation
Subjects:	anthocyanin stabilization enological innovation grape aroma high-pressure processing must fermentation sensory evaluation
Online Access:	https://www.mdpi.com/2311-5637/11/7/380
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