The Effect of Macro-Oxygenation on Phenolic and Sensory Attributes of Red Wine (2016)

This study examines the effect of different rates of macro-oxygenation on the phenolic and sensory qualities of Cabernet Franc. Grapes were harvested on the same day but kept separate, and all treatments between lots were kept the same except that one T Bin received no macro-oxygenation, one T Bin received a rapid macro-oxygenation to attain 5mg/L added oxygen after punchdowns (<1 hour aeration), and another T Bin received a slow aeration to attain 5mg/L added oxygen after punchdowns (3-4 hours aeration). Oxygen was added after punchdowns. No major chemical or phenolic differences are noticeable between treatments, except that phenolics slightly decreased in aerated wines. Macro-oxygenation tended to lower Overall Aromatic Intensity, with rapid macro-oxygenation tending to lower it the most. There were slight tendencies for macro-oxygenation to increase oxidation qualities and lower Fruit Intensity, and rapid macro-oxygenation tended to have slightly higher Bitterness/Astringency. These tendencies, however, were very weak. In general, people tended to prefer wine made without macro-oxygenation, and least preferred the wine made with rapid macro-oxygenation. Because these trends were very weak, this study should be repeated a few more times before making strong conclusions about macro-oxygenation.

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