Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining

This work aimed to study long-term impact of micro-oxygenation and/or different aging treatments: (i) high SO2, (ii) Fe with Cu and (iii) gelatin fining on Plavac mali red wine phenolic in-mouthfeel sensory development in barrels furthermore bottles. Results showed that outcomes strongly depend treatments. High SO2 concentration during bottles delayed typical changes slightly contributed astringency lower color intensity, particularly was not micro-oxygenated. metal concentrations promoted intensive polymerization proanthocyanins a percentage prodelphinidins after barrels. Also, flavan-3-ol anthocyanins transformation rates micro-oxygenated wines both treatments significantly differed from their controls. Gelatin proved be very effective treatment for reduction, when combined micro-oxygenation, but fined long term intensity.