Customers, visitors, and winery staff were recruited to participate in the consumer preference tests, for a total of 51 participants 21 men and 30 women between the ages of 21 and 60 years. The goal of the study presented today was to determine how micro-oxygenation of red wine at different rates affects the sensory characteristics of the wine specifically, Cabernet Sauvignon and also how micro-oxygenation of Cabernet Sauvignon affects consumer preference.
Panelists evaluated the wine for color, olfactory attributes, and mouth feel characteristics.
What is clear from this study is that short-term micro-oxygenation does improve the sensory characteristics of a wine, and also improve consumer preference of a red wine. Jonathan Hesford. Micro-oxygenation was applied after alcoholic fermentation was complete but prior to starting malolactic fermentation.
Cabernet Sauvignon wine was made using grapes picked in 2007 from a vineyard in Mornington Peninsula in Australia. Consumer preference tests were performed in the winery.
Journal of the Science of Food and Agriculture 92: If you continue to use this site we will assume that you are happy with it. Wines were tested before and after micro-oxygenation treatment for standard enological parameters including: Now, before every winemaker goes out and treats their red wine with 25mL per liter per month of oxygen for 6 days, one must understand that this micro-oxygenation treatment worked for the Australian Cabernet Sauvignon in this study, but may not work for any particular red wine.
Thanks for your comments, Jonathan! All analyses were done in triplicate. It is important to note that the chemistry is different for every red wine; thereby every red wine may be affected differently to the same micro-oxygenation treatment.
The authors suggest that micro-oxygenation could be. Modern winemaking has discovered many different techniques and technologies to improve upon the quality of wine.