Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling

2009/12/04 by Soline Caillé, Alain Samson, Jérémie Wirth +4 · 4 citations
Agricultural and Biological Sciences · Neuroscience · #Fermentation and Sensory Analysis #Horticultural and Viticultural Research #Olfactory and Sensory Function Studies

paper · doi:10.1016/j.aca.2009.11.049

openalex publication_date 2009/12/04 · crossref created 2009/12/04 · crossref issued 2010/02/01 · crossref published 2010/02/01 · crossref published-print 2010/02/01 · crossref deposited 2023/05/27 · openalex created_date 2025/10/10 · crossref indexed 2026/07/22 · openalex updated_date 2026/07/29

Citations

• Oxidation of Wine Phenolics: A Critical Evaluation and Hypotheses
• DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTS
• Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications

Cited by

• The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines
• Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé wines
• Aroma of wine [wikipedia]
• Microoxygenation [wikipedia]