Results 111 to 120 of about 18,205 (153)
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Effect of Wine Properties and Operating Mode upon Mass Transfer in Micro-Oxygenation
International Journal of Food Engineering, 2010All along wine-making and during its ageing, oxygen plays an important role for the evolution of the wine. Solubilization of oxygen into musts or wines occurs when gaseous oxygen is brought into contact with the liquid. In this work, the specific technique of wine micro-oxygenation is addressed through the evaluation of transfer capacity for oxygen ...
Chiciuc, Igor +3 more
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Journal of the Science of Food and Agriculture, 2011
AbstractBACKGROUND: The main objective of this study was to improve the structure of a Cabernet Sauvignon red wine in a short period of time by micro‐oxygenation (MOX) at high rates (25 and 50 mL L−1 month−1), the effects of which were evaluated based on sensory characteristics and consumer preference.
PARPINELLO, GIUSEPPINA PAOLA +3 more
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AbstractBACKGROUND: The main objective of this study was to improve the structure of a Cabernet Sauvignon red wine in a short period of time by micro‐oxygenation (MOX) at high rates (25 and 50 mL L−1 month−1), the effects of which were evaluated based on sensory characteristics and consumer preference.
PARPINELLO, GIUSEPPINA PAOLA +3 more
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Effect of SO2Concentration on Polyphenol Development during Red Wine Micro-oxygenation
Journal of Agricultural and Food Chemistry, 2007A Merlot wine in 15 L research tanks was subjected to micro-oxygenation at 10 mL O2 per liter of wine per month over a 16 week period with additions of 0, 50, 100, and 200 mg/L SO2. A large decrease in monomeric anthocyanins and flavan-3-ols was seen in wines with a lower concentration of SO2, coupled with an increase in nonbleachable pigments; an ...
Tao, J, Dykes, SI, Kilmartin, Paul
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Enhanced Ammonium Oxidation and Iron Cycle of Feammox Under Micro-Oxygen Condition
Environmental ResearchAutotrophic anaerobic ammonium oxidation coupled to Fe(III) reduction (Feammox) is a promising technology for treating low C/N wastewater. However, Feammox still faces bottlenecks of slow ammonium oxidation rate and the continuous supply of Fe(III) source. This study adopts micro-oxygen strategy to overcome these obstacles.
Tuo Wang +7 more
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Measurement of dissolved oxygen during red wines tank aging with chips and micro-oxygenation
Analytica Chimica Acta, 2008Nowadays, micro-oxygenation is a very important technique used in aging wines in order to improve their characteristics. The techniques of wine tank aging imply the use of small doses of oxygen and the addition of wood pieces of oak to the wine. Considering the low dissolved oxygen (DO) levels used by micro-oxygenation technique it is necessary to ...
I, Nevares, M, del Alamo
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Bioresource Technology, 2017
A series of batch experiments were conducted to investigate the effects of inoculum type, oxygen (O2) dosage, and incubation time on volatile fatty acids (VFAs) production during anaerobic digestion (AD) of Napier grass (Pennisetum purpureum), a high yielding energy crop.
Chayanon, Sawatdeenarunat +2 more
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A series of batch experiments were conducted to investigate the effects of inoculum type, oxygen (O2) dosage, and incubation time on volatile fatty acids (VFAs) production during anaerobic digestion (AD) of Napier grass (Pennisetum purpureum), a high yielding energy crop.
Chayanon, Sawatdeenarunat +2 more
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Barrel maturation, oak alternatives and micro-oxygenation: Influence on red wine aging and quality
Food Chemistry, 2015The 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 ...
A, Oberholster +6 more
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An untargeted metabolomics approach to wine micro-oxygenation
2011Micro-oxygenation is a common winemaking practice for red wine, that consist in a continuous addition of small amounts of oxygen into the wine in order to improve its color, aroma, texture and conservation time. Object of our project was to study wine micro-oxygenation through LC-MS untargeted metabolomic profiling.
Arapitsas, Panagiotis +7 more
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Journal of Critical Care, 2017
The main goal of this study was to assess whether maximal fluid infusion improves both oxygen delivery (DO2) and micro-circulatory parameters during hemodilution. The secondary objective was to assess the ability of baseline micro-circulatory parameters to predict oxygen consumption (VO2) response following fluid infusion.In a postoperative cardiac ICU,
Fischer, Olivier +10 more
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The main goal of this study was to assess whether maximal fluid infusion improves both oxygen delivery (DO2) and micro-circulatory parameters during hemodilution. The secondary objective was to assess the ability of baseline micro-circulatory parameters to predict oxygen consumption (VO2) response following fluid infusion.In a postoperative cardiac ICU,
Fischer, Olivier +10 more
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Micro-oxygenation, oak alternatives and added tannins and wine quality
2010Please help us populate SUNScholar with the post print version of this article.
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