Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine

BACKGROUND: Themain objective of this study was to improve the structure of a Cabernet Sauvignon redwine in a short period of time by micro-oxygenation (MOX) at high rates (25 and 50mL L−1 month−1), the effects of which were evaluated based on sensory characteristics and consumer preference. Sensory data were analysed by principal component analysis, discriminant analysis and ordinal logistic regression (OLR). RESULTS: MOX led to significant differences in the colour, colour stability and phenolic compounds of wine. Sensory characteristics also changed through MOX treatment, and wine experts were able to discriminate between MOX-treated and untreated samples, with olfactory intensity, complexity, astringency and roundness being the main discriminating characteristics. Ordinal logistic regression enabled identification of the sensory characteristics that drove consumer preference. CONCLUSION:MOXat high rates improvedthe sensory characteristicsofwine andmaythereforebeconsidered a valid technique for obtaining structured wines in a short period of time, i.e. within just a few months after the vintage. The results highlight the need for (i) careful selection of the MOX dosage rate and duration (the 25mL L−1 month−1 dose for 6 days provided the best result) and (ii) continuous monitoring of theMOX treatment.