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Oxygen in the cellar or in the bottle? Sensory and chemical changes induced by different levels of exposure to oxygen during fermentation and aging in bottle of Pinot noir wines

Dominik Durner, DLR Rheinpfalz, Neustadt a.d.Weinstraße (D)

In winemaking it is difficult to control the amount of oxygen introduced. Over-oxygenation is often likely to occur. The quantity of oxygen is correlated with the production of acetaldehyde that can lead to a positive development of aroma and color in the wine. However, it must not exceed a certain threshold.

 

The report presented in this video analyzes some aspects related to the management of oxidation in red wine making applied to Pinot Noir. The results obtained, comparing different regimens of oxygen during vinification, before and after malolactic fermentation, and subsequently comparing this approach with the use of different closures and therefore with different OTR (oxygen transfer) are presented. 

 

Finally, the application of the ratio anthocyanin / catechins as a parameter to define the right amount of oxygen to be used depending on the type of wine, is proposed.

The oral presentation reproduced in this video was presented at the 8th edition of Enoforum (Arezzo, Italy, 7-9 May 2013) in the session "Oxygen and Wine" Organized in collaboration with the company Nomacorc

 

 

 

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Published on 11/05/2013
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