Influence of microoxygenation, chips and oak barrels breeding in the phenolic composition and sensory quality of the press wine

The aim of this work was to study the in?uence of traditional aging in oak barrels, chips and micro-oxygenation treatment on color, phenoliccomposition and organoleptic parameter of Moroccan red press wine. These wines were treated by oxygen and chips for 0 to 3 months and aged in glass bottles for 3, 6 and 12 months. Ageing process leads to a chromatic structure modification and so the percentage of yellow, blue pigments increases and that red pigments decreases at the total color of wines. In the modalities tested decreased anthocyanins which are involved in the polymerization reactions is observed, structural modification of anthocyanins influence on the color evolution of the wines, the decrease in concentration of anthocyanins induces diminution of color intensity. Presence of wood on a incidence aromatic compounds brought the wine was studied. It was found that the wooded modality is preferred over unoaked modalities.