A red wine from Aglianico vine was subjected to a micro-oxygenation procedure for five weeks. The wine wasweekly sampled together with a non micro-oxygenated control and extracted with di-ethyl-ether in order to simplify NMRanalyses. In fact, 1H NMR spectra of the whole wine samples were dominated by water and ethanol signals which preventedvisibility of the resonances generated by the less concentrated wine components. The 1H NMR analyses of the diethyl-ether extracts revealed an increase of the amount of oxygen-containing materials. Such increase was attributed to awine ageing process which resulted, hence, fastened by application of micro-oxygenation.
|Numero di pagine||4|
|Rivista||THE OPEN MAGNETIC RESONANCE JOURNAL|
|Stato di pubblicazione||Published - 2008|