Influence of oxygen supply on the susceptibility of cv. Palomino fino mustto browning

Experiments have been conducted on the oxidation of must (cv. Palomino fine ). At the initial decanting process prior to fermentation, wines produced f rom hyperoxidized must had a reduced content of oxidable polyphenolic compo unds and a reduced tendency to browning; they maintained these characterist ics after bottling. Intermediate doses and the combined use of oxygen and s ulphur dioxide were not fully effective in resolving the problem of brownin g for must of this grape variety, The larger the dose of oxygen (30 mg.l(-1 )), the less the content of hydroxycinnamic esters and the lower the oxidiz ability, This dose was appropriate for producing a "fino" sherry wine with a low tendency to browning, retaining the sensory characteristics of this p articular type of wine.