Bottling for long shelf-life: new findings on how to bring your wine in the best conditions to consumers

Shelf-life is a very generalized notion that encompasses a lot of areas of wine quality, wine distribution and wine commerce. Shelf life is a projection, it’s something that happens in the future. It’s intended as the overall evolution of sensory quality, the complex result of many different factors, not only oxidation but also contribution of non-oxidative reactions, not only aroma evolution but also mouthfeel evolution.

The window during which a wine can express it’s improved and optimal sensory qualities is sometimes very large, but sooner or later, the decline of quality will come in, and this is usually associated to an excess in oxidation unless some other fault kicks in, such as a microbial taint.

So how can we better manage the variable presence of oxygen within the wine lots, and precisely manage preservatives? Which is the right closure choice for different styles of wine, and how can we estimate our wines sensitivity to oxidation? What about the effects of temperature during shipment on wine’s quality? Watch this video recording of the seminar held by Associate Professor at the University of Verona, Maurizio Ugliano, for a detailed and concise explanation, which will help you in your decision making.

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