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Background and Aims: The introduction of controlled amounts of oxygen into red wines influences the composition of the phenolic substances and volatiles, and therefore thesensory properties of the wines. The main aim of this study was to evaluate the impact of a simulation of the micro-oxygenation technique, through acetaldehyde addition (AA), on colour, and the composition of phenolic substances and volatiles of Tempranillo wines after 12 months of bottle storage.
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Aleixandre-Tudó et al. (2015) studied this question.
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