italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Bottling and Distribution
  • » CONTROL OF THE OXYGEN SUPPLY DURING THE CONDITIONING PART 1: PRINCIPLES AND WINE PREPARATION

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
    A new device for stabilisation of white wines throughout a continous flow system
    Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
    Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
    Published on:01/15/2020
    A new life for winemaking lees: from waste to photovoltaics
    Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
    The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
    Published on:09/09/2020
    A novel electrochemical approach for rapid analysis of white grapes polyphenols and monitoring of pre-fermentative operations
    M. UGLIANO, J. WIRTH, S. BÉGRAND, J. B. DIÉVAL, C. PASCAL, S. VIDAL; Università degli Studi di Verona - Vinventions, Francia
    The ability to rapidly quantify and characterize phenolic composition of grapes and must is critical in the optimization of winemaking practices. In the case of white wine production, measurement o...
    Published on:05/02/2019
    An electrochemical method for real time measurement of polyphenols during winemaking
    By Christine Pascal, Nelly Champeau, Jean Baptiste Diéval, Stéphane Vidal; Vinventions, Enology team, France
    Polyphenols are known to play a major role in must oxidation as well as in wine aging and oxidation. However, they are difficult to measure in the cellar due to lack of adequate technology. Therefo...
    Published on:02/03/2020
    Application of unconventional tannins as markers of authenticity
    E. Longo, F. Rossetti, V. Merkyte, M. Jourdes, P.L. Teissedre and E. Boselli; Univ. of Bolzano, Univ. Politec. delle Marche-Italy, ISVV-France
    This work aimed at the identification of novel macro-cyclic ‘crown’ prodelphinidins (c-PD) in 19 PDO wines from South Tyrol (vintage 2016) obtained from several regional (Lagrein and Vernatsch/Schi...
    Published on:10/21/2020
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,84375