Abstract
A red Sangiovese wine was aged using separate or combined different technological treatments and techniques (chips, chips and micro-oxygenation, chips and lees and micro-oxygenation), to evaluate their influence on phenolic compounds. The use of chips induced slight modifications on wine phenolic composition, while micro-oxygenation, jointly with chips, increased wine colour even if a lower level of monomeric pigments was determined. Aging with lees (jointly with chips and micro-oxygenation treatments) slightly affected phenolic composition but increased colour and red polymeric pigments more than other treatments. The application of different technologies during bottle storage affected wine composition and micro-oxygenated wines were more stable.
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