Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of <i>Vitis vinifera</i> L. Cv. Cabernet Sauvignon Wine.

Molecules · 2022 · PMC9572646 · PMID 36235228

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a decreasing trendno p-value reported

According to Figure 3 b, monomeric (%) showed a decreasing trend with the increase in oxygenation level, the degradation rate of LO, MO and HO wines were 4.46%, 4.26% and 12.27%, respectively, compared with the control wine, and monomeric (%) of the all wines with oxidation treatment were significantly lower than that of the control wine ( p < 0.05), but there was no significant difference between LO and MO wines ( p > 0.05).

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