italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Bottling and Distribution
  • » CONTROL OF THE OXYGEN SUPPLY DURING THE CONDITIONING PART 1: PRINCIPLES AND WINE PREPARATION
  • The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024

CONTROL OF THE OXYGEN SUPPLY DURING THE CONDITIONING PART 1: PRINCIPLES AND WINE PREPARATION

VIDAL Jean Claude, MOUTOUNET Michel

The adaptation of methods for measuring dissolved oxygen in any type of container (thanks to the creation of gas tight circuits) and the continuous control of more than 14.000hl of still wine of all kinds during their conditioning (reception, treatment, bottling or bag in box packaging) have made it possible to characterize oxygen additions during the various operations which the wine undergoes and to propose solutions in order to reduce them, and to limit the use of antioxidants (SO2, ascorbic acid) while preserving the aromas as well as possible and by lengthening the shelf life of conditioned wines.

In general, the final total pick-up depends mostly on the relationship between the volume of wine to be treated and the volume of the circuit.

The most important enrichments occur particularly during the operations of cold tartaric stabilisation and during the bottling, especially if no precautions are taken to protect the wine from the oxygen in the ambient air. As for the oxygen trapped during conditioning in the headspace, the tests carried out show that the quantity of oxygen trapped in the headspace right after stoppering varies from 0.38 to 3.58 mg per bottle, to which it is necessary to add the dissolved oxygen in the wine whose measured values vary from 0.5 to 6 mg/L.

The rationalization of the operating conditions, the judicious use of neutral gases especially at the beginning and the end of operations, as well as the inertion of bottles before filling and right before closing make it now possible to control and significantly decrease the oxygen pick up during all the operations related to conditioning.

The objective is to go below one milligram of total oxygen trapped in bottle or bag in box has already been reached in certain installations. Finally, the conditioners will continue to have more possibilities to put in practice a qualitative evolution of the desired wine and this also for the closures, which have had significant progress in their homogeneity and their oxygen permeability levels (Oxygen Transfert Rate).

Published on 10/28/2008
Related sheets
    E. Aguera, J.M. Sablayrolles
    The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
    Published on:08/10/2005
    Protein Instability in White Wines, How to Manage it
    Matteo Marangon | University of Padova (Italy)
    This video covers the recent developments in wine protein instability, including the most current version of the mechanism describing how protein instability forms in white wines. - The methods for...
    Price:47 €(Tax included)
    Published on:10/18/2023
    Protection against spoilage microorganisms: alternatives to SO2
    Video Extract from Fernando Zamora's presentation at Macrowine
    Protection against spoilage microorganism is one of the main effects of SO2. How can we reduce its addition to a minimum or even totally avoid its use? Fernando Zamora talsk about a few products su...
    Published on:09/06/2023
    Sparging of wine: don’t stress
    Wessel du Toit | University of Stellenbosh – South Africa
    High levels of dissolved oxygen in wine can lead to unwanted oxidation. Dissolved oxygen levels in wine are often reduced by sparging with an inert gas such as N2. However, the factors that influen...
    Price:60 €(Tax included)
    Published on:07/26/2023
    Emerging non-thermal technologies applied to winemaking
    Antonio MORATA, Universidad Politécnica de Madrid, Spain
    In the keynote speech given at Enoforum 2022, Antonio Morata talked about emerging non-thermal technologies applied to oenology and their impact on the extraction of phenolic compounds from grapes,...
    Price:27 €(Tax included)
    Published on:09/20/2022
    All acids are equal, but some are more equal than others: (BIO)ACIDIFICATION OF WINES
    Hranilovic A. et al., ISVV, University of Bordeaux (France) | The University of Adelaide (Australia)
    Interesting and sustainable oenological solution to combat the lack of acidity in wines and microbial threats: bio- acidification with some strains of Lachancea thermotolerans through the productio...
    Published on:07/13/2022
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,5625