Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine

J Agric Food Chem. 2006 Jun 14;54(12):4246-52. doi: 10.1021/jf052842t.


Micro-oxygenation is usually applied to red wines as a cheaper alternative to oak aging. It has been suggested, however, that micro-oxygenation can also be used to complement oak aging in order to improve the quality of very astringent and herbaceous red wines. In this paper we study how applying the micro-oxygenation technique before oak aging affects the composition and quality of astringent red wines. When this technique is applied prior to oak aging, the wines have a slightly less intense red color and significantly higher levels of combined and free anthocyanins and ethyl-bridged anthocyanin-flavanol pigments. On the other hand, no differences in other newly formed pigments are found. Applying micro-oxygenation before oak aging does not affect the total proanthocyanidin concentration, but it produces wines with a slightly (though significantly) higher mean degree of proanthocyanidin polymerization and a drastically lower astringency. These wines also present a clearer impact of wood aromas.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Anthocyanins / analysis
  • Chromatography, High Pressure Liquid
  • Color
  • Flavonols / analysis
  • Food Handling / methods*
  • Oxygen / administration & dosage*
  • Phenols / analysis*
  • Proanthocyanidins / analysis
  • Quercus*
  • Taste
  • Wine / analysis*
  • Wood*


  • Anthocyanins
  • Flavonols
  • Phenols
  • Proanthocyanidins
  • proanthocyanidin
  • Oxygen