Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine

Food Res Int. 2018 Jun:108:505-515. doi: 10.1016/j.foodres.2018.03.081. Epub 2018 Apr 3.
No abstract available

Keywords: Microoxygenation; SO(2); Sensory analysis; Tannin; Wine; Yeast.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Acetaldehyde / metabolism
  • Adult
  • Aged
  • Color
  • Female
  • Fermentation*
  • Food Analysis / methods*
  • Food Microbiology / methods*
  • Fruit / microbiology*
  • Humans
  • Male
  • Microbial Viability
  • Middle Aged
  • Odorants / analysis
  • Olfactory Perception
  • Oxygen / metabolism*
  • Oxygen Consumption
  • Saccharomyces cerevisiae / metabolism*
  • Smell
  • Sulfur Dioxide / metabolism*
  • Taste
  • Taste Perception
  • Vitis / microbiology*
  • Wine / microbiology*
  • Young Adult

Substances

  • Sulfur Dioxide
  • Acetaldehyde
  • Oxygen