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Wine-making with Protection of Must against Oxidation in a Warm, Semi-arid Terroir

To protect varietal aromas from oxidation before alcoholic fermentation, two grape must samples were prepared
from white grapes potentially low in copper, pre-cooled and supplemented with ascorbic acid and solid CO2 (trial
ACO2) or SO2 (trial BSO2). The wines prepared from musts protected from oxidation had aroma descriptors that
included “passion fruit” and “grapefruit skin”. The lower concentrations of flavanols in the ACO2 trial demonstrated
that the use of solid CO2 as an oxidation preventative instead of SO2 reduced the extraction of these polyphenols
from the grape solids. The higher concentration of hydroxycinnamoyl tartaric acids of the wine from the ACO2 trial
with respect to BSO2 was ascribed to the lower grape polyphenoloxidase activity induced by the lower oxygen level
in the ACO2 trial, or to the combination of caftaric acid quinone with the SO2 in BSO2. Although the grapes were very ripe (alcohol in wines ~ 14.5% vol), the wines made with musts prepared by the two techniques were characterised by aroma descriptors like “passion fruit” and “grapefruit skin”, and these aromas were not detected in the wines prepared from unprotected musts.

Wine-making with Protection of Must against Oxidation in a Warm, Semi-arid Terroir

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