Effect of micro-oxygenation on color of wines made with toasted vine-shoots.

For 12 g L −1 of SEG wines, from both varieties, a slight trend can be observed: wines treated with LOTR presented a minor decrease (Table 1 ), which could suggest higher oxidation of anthocyanins when higher levels of MOX were used.

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For 12 g L −1 SEG wines, MOX could be observed to exert an effect as LOTR wines presented a highly significant increase (16.77% and 20.68% for TE and CS, respectively).

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