Oak barrel maturation vs. micro-oxygenation: Effect on the formation of anthocyanin-derived pigments and wine colour
Oak barrel maturation vs. micro-oxygenation: Effect on the formation of anthocyanin-derived pigments and wine colour
Sep 1, 2010 6
The objective of this study was to check whether micro-oxygenation (MO) could mimic oak barrel ageing as regard the effect on wine colour. A red wine was submitted to micro-oxygenation for three months while another lot from the same wine was matured in oak barrels for three or six months. After these times, oak-matured and micro-oxygenated wines were bottled and analyzed six months later.
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