Concepedia

Oxidative Winemaking

Oxidative Winemaking is a winemaking technique in which controlled exposure to oxygen during fermentation and aging deliberately enhances the development of complex flavor compounds and stabilizes color in fortified wines such as Marsala, distinguishing it from reductive winemaking methods that minimize oxygen contact.

13

Publications

891

Citations

56

Authors

26

Institutions

Publications per year

2017–2026

4

Parents

Publications

13

Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications

Vernon L. Singleton · American Journal of Enology and Viticulture · 1987 · 513 citations

, , +17

Influence of the temperature and oxygen exposure in red Port wine: A kinetic approach

Carla Oliveira, António S. Barros, A. C. Silva Ferreira et al. · Food Research International · 2015 · 64 citations

, , +15

Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content

María Navarro, Nikolaos Kontoudakis, Thomas Giordanengo et al. · Food Chemistry · 2015 · 52 citations

, , +17

Development of reliable analytical tools for evaluating the influence of reductive winemaking on the quality of Lugana wines

Fulvio Mattivi, Bruno Fedrizzi, Alberto Zenato et al. · Analytica Chimica Acta · 2011 · 50 citations

, , +16

THE HERBACEOUS CHARACTER OF WINES

Massimo Mozzon, Sara Savini, Emanuele Boselli et al. · View · 2016 · 39 citations · Full text

, , +17

1–5 of 13

Authors

56

  1. KE
    Karen Espinoza

    Federico Santa María Technical University, Chile

    1 publications · 19 citations

    1

    h-index

  2. MC
    Montenegro Campos

    University of Chile, Chile

    1 publications · 10 citations

    1

    h-index

  3. TK
    T. Košmerl

    University of Ljubljana, Slovenia

    1 publications · 10 citations

    1

    h-index

  4. PH
    Purificación Hernández-Orte

    Universidad de Zaragoza, Spain

    1 publications · 37 citations

    1

    h-index

  5. AA
    Andrea Antonelli

    University of Modena and Reggio Emilia, Italy

    1 publications · 20 citations

    1

    h-index

1–5 of 56

Institutions

26

  1. Instituto de Ciencias de la Vid y del Vino

    Logroño, Spain

    1 h-index

    1 publications

    52 citations

  2. University of Ljubljana

    Ljubljana, Slovenia

    1 h-index

    1 publications

    10 citations

  3. University of Castilla-La Mancha

    Ciudad Real, Spain

    1 h-index

    2 publications

    104 citations

  4. Stellenbosch University

    Stellenbosch, South Africa

    1 h-index

    1 publications

    64 citations

  5. Universitat Rovira i Virgili

    Tarragona, Spain

    1 h-index

    5 publications

    260 citations

  6. University of Modena and Reggio Emilia

    Modena, Italy

    1 h-index

    2 publications

    40 citations

  7. University of Bologna

    Bologna, Italy

    1 h-index

    1 publications

    20 citations

  8. Wroclaw Medical University

    Wroclaw, Poland

    1 h-index

    1 publications

    24 citations

1–8 of 26

Venues

  1. American Journal of Enology and Viticulture

    AJEV · 4 publications · 569 citations

    4

    h-index

  2. Food Chemistry

    2 publications · 89 citations

    2

    h-index

  3. Food Research International

    2 publications · 88 citations

    2

    h-index

  4. Acta agriculturae Slovenica

    1 publications · 10 citations

    1

    h-index

  5. Molecules

    1 publications · 26 citations

    1

    h-index

1–5