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.