Italian to English translations [PRO]
Tech/Engineering - Wine / Oenology / Viticulture | | Italian term or phrase: vinificazione in ossidazione | This is a title in an essay on the production of a white wine:
"Vinificazione in ossidazione o in riduzione?"
A couple of sentences down it says:
"L’ossidazione dei mosti comporta la produzione di vini più stabili all'imbottigliamento ma più poveri"
Does anyone know the correct English term? |
|  sarahcaKudoZ activityQuestions: 436 ( 8 open) ( 48 closed without grading) Answers: 315
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| | Selected response from:
Sara Bollati
New Zealand
Local time: 16:07
| Grading comment Thanks very much to everyone and to Rachel for the very interesting article.
4 KudoZ points were awarded for this answer |
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Automatic update in 00:
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8 mins confidence:   wine-making in oxidation
Explanation:
http://www.sasev.org/journal-sajev/sajev-articles/volume-31-...
Oxygen in winemaking:
Part I
Wessel du Toit
W.J. du Toit, Department of Viticulture and Oenology, StellenboschUniversity
Oxygen (O2) plays a central role in the metabolism of many organisms on our planet. Air consists out of roughly 20% O2. In the winemaking process O2 can also influence not only the quality of the final product, but also the production process. These two articles will focus on the general effect O2 has on wine composition, as well as certain areas in the winemaking process where oxygen is picked up.
Effect of O2 on winecomposition
O2 oxidises phenolic compounds in wine and must. This entails the loss of an electron and proton from the phenolic molecules, as indicated in Fig. 1.
The resulting quinones can then form brown polymers in must or wine. One of the by-products of this reaction is H2O2, which is an even stronger oxidation reagent than O2. When SO2 is added to wine it reacts with the H2O2, keeping the latter from further oxidising other phenolic molecules. In must oxidation enzymes catalyze this reaction. Two types exist in grapes, namely ortho-diphenolpoly-oxidases and laccase. The former occur naturally in grapes and the latter are produced by Botrytis cinerea in rotten grapes. The oxidation enzyme thus oxidises the phenolic molecule (mainly caftaric acid in juice) to the quinone. This quinone can however, be reduced back to the so-called Grape Reaction Product (GRP) by the addition of the sulphur containing compound glutathione. This can prevent further oxidation if no more O2 is added. Laccase can, however, further oxidise the GRP to the corresponding quinone. This can then in turn react with glutathione to form GRP2, GRP3, etc. When the molecules become too large it forms a brown precipitate at the bottom of a tank. This reaction will stop when all the glutathione of the oxygen are exhausted. The glutathione to caftaric acid ration can thus give an indication of the oxidation sensitivity of certain cultivars. Cape Riesling seems to have a low glutathione content, which may contribute to its oxidation sensitivity. In juice this reaction is auto-catalytic and can take place quite fast if large amounts of O2 are supplied. During the subsequent fermentation process however, the oxidised juice is reduced back to a more reductive state. The brown precipitate also associates with yeast cells and is left in the lees after the wine has been racked from it.
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