Oberholster A, Elmendorf B L, Lerno L A, King E S, Heymann H, Brenneman C E, Boulton R B
Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA.
Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA.
Food Chem. 2015 Apr 15;173:1250-8. doi: 10.1016/j.foodchem.2014.10.043. Epub 2014 Oct 16.
The impact of micro-oxygenation (MOX) in conjunction with a variety of oak alternatives on phenolic composition and red wine aging was investigated and compared with traditional barrel aging. Although several studies concluded that MOX give similar results to barrel aging, few have compared them directly and none directly compared MOX with and without wood alternatives and barrel aging. Results confirmed that MOX had a positive effect on colour density, even after 5 months of bottle aging. This is supported by an increase in polymeric phenol and pigment content not only with aging but in the MOX compared to barrel matured wine treatments. Descriptive analysis showed that MOX in combination with wood alternatives such as oak chips and staves could mimic short term (six months) barrel aging in new American and French oak barrels in regards to sensory characteristics.
研究了微氧处理（MOX）与多种橡木替代品相结合对酚类成分和红葡萄酒陈酿的影响，并与传统橡木桶陈酿进行了比较。尽管多项研究得出结论，微氧处理的效果与橡木桶陈酿相似，但很少有研究直接对二者进行比较，且没有研究直接比较有无橡木替代品的微氧处理与橡木桶陈酿。结果证实，即使经过5个月的瓶内陈酿，微氧处理对颜色密度仍有积极影响。与橡木桶陈酿的葡萄酒相比，不仅随着陈酿时间的延长，而且在微氧处理中，聚合酚和色素含量的增加也支持了这一点。描述性分析表明，就感官特征而言，微氧处理与橡木片和橡木桶板等橡木替代品相结合，可以模拟在新的美国和法国橡木桶中进行的短期（6个月）橡木桶陈酿。
