The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines

2010/04/26 by J. Wirth, Jérémie Wirth, C. Morel-Salmi +12 · 3 citations
Agricultural and Biological Sciences · Medicine · #Fermentation and Sensory Analysis #Horticultural and Viticultural Research #Phytochemicals and Antioxidant Activities

paper · doi:10.1016/j.foodchem.2010.04.008

openalex publication_date 2010/04/26 · crossref created 2010/04/26 · crossref issued 2010/11/01 · crossref published 2010/11/01 · crossref published-print 2010/11/01 · crossref deposited 2023/05/31 · openalex created_date 2025/10/10 · crossref indexed 2026/04/09 · openalex updated_date 2026/07/29

Citations

• Effect of Flash Release Treatment on Phenolic Extraction and Wine Composition
• Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling

Cited by

• Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé wines
• Straightforward Method To Quantify GSH, GSSG, GRP, and Hydroxycinnamic Acids in Wines by UPLC-MRM-MS
• Microoxygenation [wikipedia]