The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines
Table 2
The influence of oxygen during the fermentation stage [1, 5, 24, 26, 29].
No oxygen
Oxygen addition in amount 5-20 mg O2/L
Decrease in fatty acid desaturase activity causes long-chain unsaturated fatty acids to not form
Appropriate lipid synthesis results in high glycolysis index and the highest possible yield of ethanol production
Inhibition of fermentation due to disorders in the synthesis of lipids
Appropriate synthesis of fatty acids and ergosterol implicates better yeast cell resistance to ethanol synthesized during fermentation and shorter fermentation time
Reduction of the level of reducing aromas
Formation of volatile compounds, such as esters (acetates and ethyl esters), higher alcohols, medium-chain fatty acids, branched acids, aldehydes, and ketones, whose presence at a mg/L positively affects the complexity of wine aromas
