Microoxygenation (MOx) is used to reduce vegetal aroma and improve color by converting anthocyanins to stable pigments. A Cabernet Sauvignon wine treated with different levels of sulfur dioxide (SO2) and glutathione (GSH) was microoxygenated, bottled with equivalent free SO2 levels, and stored under controlled conditions for 28 months. After bottle aging, the MOx-treated wines, particularly those treated with relatively low levels of SO2 and GSH during MOx, showed much more acetaldehyde and stable polymeric pigments and very stable color compared to wines without MOx treatment. MOx-treated wines also lost more SO2 during aging. Higher SO2 during treatments with or without MOx resulted in more protein-reactive tannins after aging, suggesting implications for wine mouthfeel. The addition of SO2 and, to a lesser extent, GSH before MOx, was associated with slowed wine oxidation reactions during aging and reduced color stability, leading to greater color loss. These results show that MOx prior to bottling has a dramatic effect on the evolution of wine during aging. The MOx-treated wines had a more stable color, but they also lost SO2 protection more quickly, and thus may need more SO2 before bottling to ensure comparable stability during aging. These results suggest that MOx treatment removes some preservative factors in new wine, possibly phenolics that act as stabilizers.

中文翻译：

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微氧化改变赤霞珠的老化稳定性

微氧化 (MOx) 用于通过将花青素转化为稳定的色素来减少植物香气并改善颜色。一种用不同水平的二氧化硫 (SO2) 和谷胱甘肽 (GSH) 处理的赤霞珠葡萄酒进行微氧化，装瓶时含有等效的游离 SO2 水平，并在受控条件下储存 28 个月。瓶陈后，经过 MOx 处理的葡萄酒，尤其是在 MOx 期间用相对较低水平的 SO2 和 GSH 处理的葡萄酒，与未经 MOx 处理的葡萄酒相比，显示出更多的乙醛和稳定的聚合物颜料以及非常稳定的颜色。经过 MOx 处理的葡萄酒在陈酿过程中也会损失更多的 SO2。在有或没有 MOx 的处理过程中，较高的 SO2 导致老化后更多的蛋白质反应性单宁，这表明对葡萄酒口感的影响。在 MOx 之前添加 SO2 和在较小程度上添加 GSH，与老化过程中葡萄酒氧化反应减慢和颜色稳定性降低有关，导致更大的颜色损失。这些结果表明，装瓶前的 MOx 对陈酿过程中葡萄酒的演变具有显着影响。经过 MOx 处理的葡萄酒颜色更稳定，但它们也更快地失去 SO2 保护，因此在装瓶前可能需要更多的 SO2，以确保在陈酿过程中具有相当的稳定性。这些结果表明，MOx 处理去除了新酒中的一些防腐剂，可能是作为稳定剂的酚类物质。因此在装瓶前可能需要更多的 SO2 以确保在老化过程中具有相当的稳定性。这些结果表明，MOx 处理去除了新酒中的一些防腐剂，可能是作为稳定剂的酚类物质。因此在装瓶前可能需要更多的 SO2 以确保在老化过程中具有相当的稳定性。这些结果表明，MOx 处理去除了新酒中的一些防腐剂，可能是作为稳定剂的酚类物质。