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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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Micro-oxygenation of red wine: Chemistry and sensory aspects.
2012Micro-oxygenation (MOX) is the process of introducing a low amount of oxygen during initial aging of red wine in the attempt to control desirable changes in its sensory properties. Although MOX can enhance the structure and colour of wine due to the reaction of phenolic compounds to form more stable polymeric structures, the reduction of astringency is
PARPINELLO, GIUSEPPINA PAOLA +1 more
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Journal of Environmental Management
The unique contribution of this study lies in the systematic quantification of clear aeration intensity thresholds and their underlying microbial mechanisms for maximizing lactic acid (LA) production from completely untreated mixed agricultural wastes. Micro-oxygen aeration could improve LA yield from low cost agricultural wastes, yet its effectiveness
Qitao, Cao +7 more
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The unique contribution of this study lies in the systematic quantification of clear aeration intensity thresholds and their underlying microbial mechanisms for maximizing lactic acid (LA) production from completely untreated mixed agricultural wastes. Micro-oxygen aeration could improve LA yield from low cost agricultural wastes, yet its effectiveness
Qitao, Cao +7 more
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The Micro-Lung for Artificial Respiration, 'From Micro-Oxygenator to UMMOX'
2004No summary ...
Kalkman, C.J. +12 more
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Acetaldehyde accumulation during wine micro oxygenation: The influence of microbial metabolism
Food Control, 2022Lingmin Dai +6 more
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A transmitting monometer for micro oxygen uptake experiments.
The Analyst, 2008J T, STOCK, M A, FILL
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