italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Video
  • » Redox potential: management and control in the winery

Redox potential: management and control in the winery

Recording of the webinar held by Rebeca Lapuente

Redox potential: management and control in the winery

The redox potential provides information on the oxidation-reduction process. The potential evolves during wine making and knowing it provides information on the phenomena that depend on it, enabling action to be taken to redirect it.

Oxidation causes changes in the colour of the wine and affects the aromas, although a certain amount of O2 has benefits, provided that its evolution is regularly monitored.

Dissolved oxygen does not act in the same way on all wines: there are many parameters that influence it. This is why monitoring the electrochemical potential is essential during oxygenation treatments in order to adjust the necessary dose.

The RedOx potential can be influenced at different stages of vinification. The importance of permanent and exhaustive monitoring must therefore be stressed:

  • During alcoholic fermentation, because it will help us to better manage the process and be able to prevent possible future problems.
  • During wine storage, by encouraging the development of aerobic micro-organisms and oxidation reactions.
  • Before bottling in order to make decisions that favour the correct evolution of the wine.

 

The conviction of the importance of the information that the analysis of the redox potential can provide, led Agrovin 5 years ago to carry out research into the oxidation-reduction processes in wines, leading to the design and distribution of various devices, including ELECTROWINE, an instrument capable of measuring the redox potential under difficult cellar conditions.

In this video, Rebeca Lapuente, Agrovin's technical consultant, discusses all these aspects in a practical and straightforward manner, describing how and when the measurement of redox potential can help us make decisions and better manage the treatments to be carried out. 

If you have any questions, please send an e-mail to: irabada@agrovin.com

For more information: www.agrovin.com.

 

Published on 07/21/2021
Related sheets
    Climate change and red wine aromas: focus on cooked fruit notes
    Alexandre Pons, ISVV, Bordeaux
    The intrinsic quality of a wine is strongly linked with its volatile compound composition: it is a matter of balance (aroma, taste, interaction) linked with it's geographical origin. Nowadays, it i...
    Published on:11/16/2022
    Reducing oxidability and achieving olfactory cleanness in wines – synergy between specific inactivated yeast and physical processes
    Marco Li Calzi & Gianmaria Zanella | Enolfactive & Enologica Vason, Italy
    The wine market requires more lasting wines as well as net from the sensorial point of view. In order to meet the needs of the current market, the synergy among yeast derivatives and physical proce...
    Published on:11/09/2022
    Wine components and varietal aromatic typicity
    Philippe Darriet, ISVV, Bordeaux
    The level of knowledge we currently have on the interpretation of varietal typicity refers to a much more complex scheme than we had 20 years ago. The modulation of the varietal aromatic component ...
    Published on:11/01/2022
    Taste balance of dry wines: implications for the oenologist
    Axel MARCHAL & Marie Le SCANFF | ISVV, Bordeaux University, France
    Here are the recordings of the webinar organised by the Chair Denis Dubourdieu, Taste and Aroma Components of Wines. Researchers from the Enological Research Unit of the Institute of Vine and Wine ...
    Published on:10/19/2022
    Considerations for a successful malolactic fermentation
    Video Extract from "The Art of malolactic fermentation"
    Simultaneous inoculation or co-inoculation, what is the best time to inoculate the yeasts? In this video Maret du Toit, researcher at the Institute for Wine BioTechnology in Stellenbosch, South Afr...
    Published on:10/12/2022
    A proxy sensor to map row crops vegetative vigor
    Digital technology in grape production: Ready-to-Use Innovations - Digiwine Innovation Hub
    How can intra-field variability be managed with a simple, inexpensive and external service-free tool? In this short video, Paolo Dosso, PRECISION FARMING (Italy), presents Robo, a proxy sensor to m...
    Published on:09/26/2022
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,9375