italianoenglishfrançaisdeutschespañolportuguês
Language
Search

How to manage oxygen before and during bottling

Jean-Baptiste Diéval, Application Development Manager at Vinventions

How to manage oxygen before and during bottling

Oxygen is one of the key factors affecting the wine shelf-life. Managing well the Oxygen, particularly during the final winemaking stages, is decisive for wine quality and shelf-life. This seminar focuses on Oxygen management before and during bottling, and follows up from previous seminar “How to modulate the wine aromatic evolution by closure oxygen ingress”.

Starting form an overview of the five winemaking stages during which we encounter oxygen pick-up, Jean-Baptiste Diéval then carries on explaining in detail how to avoid oxygen pick-up during the wine preparation for bottling, how to manage total package oxygen (TPO) during bottling and how to take into consideration the closure role in the wine evolution after bottling.

These are three decisive stages in the wine shelf-life management, together we discover how can we optimize the shelf-life of our wines, by taking a closer look at the proposed best practices.

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

Published on 01/11/2022
Premium Contents Area
  • VIDEO SEMINAR (Jean Baptiste DIÉVAL, streaming 60 mins)
Price:47 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,96875