Research Progress of Micro-Oxygenation (MOX) Technology in Wine Fermentation

Abstract

Abstract: Micro-oxygenation (MOX) technology is the process of introducing a trace, continuous and controlled amount of oxygen to wine to shorten the aging time of wine and improve wine quality. In this paper, the international literature on MOX technology in the last 5 years is summarized in terms of operation, principle, material transformation, and affecting factors (such as grape characteristics, oxygen control and free SO2 content). Current problems in studying and applying MOX technology and future development prospects are also analyzed.

Key words: micro-oxygenation (MOX) technology, wine, phenolics, free SO2

CLC Number:

TS261.4

References

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