Micro-oxygenation in South African wines

Project Number
WW WDT 04-02

Project title
Micro-oxygenation in South African wines

Project leader
Du Toit, W J

Institution
University of Stellenbosch. Department of AgriSciences. Department of Viticulture and Oenology

Project description
Micro-oxygenation is a process where oxygen is supplied to the wine in a controlled manner at minute amounts. Although this technique has been used in the wine industry for a number of years, relatively little research has been done on it. The amount and duration of the addition still depends largely on organoleptic evaluation of the wine. The effect of micro-oxidation on the flavour of the wine, if it can simulate an oak barrel, the effect on the microbial composition and on the bottle ageing of red wine has not been properly investigated. Research on micro-oxidation requires relatively large volumes of wine, compared to other wine experiments, and this could explain the lack of published research available on micro-oxidation. Although micro-oxidation is known also to enhance colour and stability in red wine, few studies in South Africa has been recorded on its effect on the phenolic composition in wine in South Africa. The main aim of the first year of the project will thus be to investigate the effect of micro-oxidation of phenolic, aroma, organoleptic and microbial composition of South African red wine.

Presentation(s)
Du Toit, W J and Groenewald, D P. 2003. The effect of micro-oxygenation on a South African red wine composition and quality. Paper presented at the 27th National Congress of the South African Society for Enology and Viticulture. 5-7 November, Somerset West, South Africa

Du Toit, W J and Groenewald, D P. 2003. The effect of micro-oxygenation on a South African red wine composition and quality. Paper presented at the 7th International Symposium of Enology, June, Bordeaux, France, June.

Kotze, L G and Du Toit, W J. 2004. The effect of wine aeration during different stages of the red winemaking process. Paper presented at the Joint International Conference on Viticultural Zoning, Cape Town, South Africa.

Keulder, D B, Oberholster, A and Du Toit, W J. 2004. The influence of commercial tannins on wine composition and quality. Paper presented at the Joint International Conference on Viticultural Zoning, Cape Town, South Africa

Du Toit, W J. 2005. Suurstof in wyn. Presentation to the Stellenbosch Winemakers’ Study Group, Stellenbosch, South Africa

Du Toit, W J. 2005. Micro-oxygenation in red wine. Presentation at the South African Society for Enology and Viticulture, Cape WineLab and SA Wine Laboratories Seminar, Stellenbosch, South Africa

Du Toit, W J. 2006. Micro-oxygenation in South African red wines. Paper presented at the 29th World Congress of Vine and Wine and the 4th General Assembly of the OIV. 25-30 June, Logrono, Spain.

Article
Du Toit, W J. 2005. Oxygen in winemaking. Part I, WineLand, Mnth Aug (192) (p. 98-99)

Du Toit, W J. 2005. Oxygen in winemaking. Part II, WineLand, Mnth Sep (193) (p. 101-102)

Du Toit, W J, Lisjak, K, Marais, J, Du Toit, M A. 2006. The effect of micro-oxygenation on the phenolic composition, quality and aerobic wine spoilage microorganisms of different South African red wines, South African Journal of Enology and Viticulture, v. 27 (1) (p. 57-67)
Article.pdf

Du Toit, W J, Marais, J, Pretorius, I S, Du Toit, M. 2006. Oxygen in wine: a review, South African Journal of Enology and Viticulture, v. 27 (1) (p. 76-94)
Article.pdf

Dissertation
Du Toit, W J. 2006. The effect of oxygen on the composition and microbiology of red wine. PhD. University of Stellenbosch, Stellenbosch.

FinalReport.pdf

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