italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Technical Articles
  • » Impact of operating conditions during bottling and of technical cork permeability on the oxygen content and evolution of bottled Sauvignon blanc wine

Impact of operating conditions during bottling and of technical cork permeability on the oxygen content and evolution of bottled Sauvignon blanc wine

Jean-Claude VIDAL* , Michel MOUTOUNET** ;* UE999 Pech-Rouge, INRA, France,** UMR1083 Sciences pour l’œnologie, INRA, Montpellier, France

An experimental study conducted on a Sauvignon blanc wine showed that poor bottling conditions (high dissolved oxygen content, corking with no vacuum and no inert gas) have significantly greater impact than the cork permeability on total oxygen during the early months and hence on losses of free SO2 and also on wine color and sensorial properties. During the first period following bottling, the kinetics of apparent oxygen consumption is a first order reaction. Under the usual conditions of wine storage, the greatest losses of free SO2 take place during the first 15-30 days as they are correlated positively with the total oxygen trapped during bottling and released via the cork. The decrease in the concentration of free SO2 is then smaller as it is related to cork permeability.
Published on 26/04/2011
Related sheets
© 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 : 2,46875