In the first part of this article (1) we brought up ideas regarding additions of oxygen during the winemaking process, before the bottling phase. These additions are quite different from one facility to another since they depend on many factors.
In large Champagne-area units, the average oxygen addition from the end of fermentation to the tirage phase is estimated from 3 et 5 mg/L. This number can increase by two or three-fold when bad winemaking practices come into play.
Preventative management by using inert or neutral gasses (such as nitrogen) can help diminish the amounts of residual oxygen of the wines in tanks. These are techniques that are not used by wineries enough.
Not all additions of oxygen are limited to the ones added in tanks. Also important to consider are additions that are post-bottling phase, and in the storage and also the degorging of champagne have more weight in the key factors to consider.
The ultimate step in knowing the capacity of a wine to absorb oxygen throughout the vinification will be to be able to predict the capacity of the wine, or even must, to resist oxidation. Having a test to determine this will take many more years of work to understand the whole process and the chemistry behind it.
Published on 11/28/2007
Attachments
(321,688 Kb)Open and Read the Document (pdf 322kb)
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...
This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing efficient and food-grade methods for the extraction of yeast glycoproteins. These extracts were th...
Antonio Morata, Polytechnic University of Madrid - Spain
Aging on lees (AOL) is a powerful technique to protect varietal aroma and color, but it is a slow process. The use of ultrasounds (USs) is an alternative technology to break the yeast cells and to ...
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. ...
Motta S. et al, Research Centre of Viticulture and Oenology (CREA)
In this work, seven tannins with different botanical origin were characterized for the polyphenolic content and antioxidant capacity with a multitechnique approach, aimed at investigating the corre...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.