Oxidation is a very complex phenomenon. In small quantities oxygen can improve wine quality, however it is fundamental to avoid excessive oxidation. It is therefore important to know how much oxygen to give a wine in order to achieve stabilization in terms of colour and astrigency and also to lead to an appropriate improvement in the wine aroma without going over a certain threshold.
There are different analysis methods to determine the oxidation sensitivity of a wine but in general these do not provide results that can explain the different oxidation phases to which a wine is subjected.
In this presentation Angelita Gambuti, a researcher at the "Università degli Studi di Napoli Federico II", describes a new method to evaluate the oxygen tolerance of red wines and determine the amount of micro and/or nano oxygenation to apply while keeping in mind the amount of time the wine will spend in bottle before being consumed.
Maurizio Ugliano, director of the enology research of Normacorc, discusses the problem in white wines and describes the application of voltammetry and the development of an electrochemical method that is linked to an online database that would provide real time information about the composition and oxidation sensitivity of a wine in order to be able to make precise intervention decisions in each processing phase.
The seminars reproduced in these videos were presented at the 9th edition of Enoforum (Vicenza, Italy, 5-7 May 2015) in the session organized in collaboration with the company NOMACORC
The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).