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  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
    Price:15 €(Tax included)
    Published on: 17/01/2019

Oxygen and wine

Roberto ZIRONI, Piergiorgio COMUZZO, Lata TAT, Sergiu SCOBIOALA; Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Italy

Oxygen represents about 20 % of the air that we breathe thus it is everywhere. Thus wine-makers must be aware of it’s important role in affecting different technological operations. There are different wine-making theories with regards oxygen management in oenology. Some producers are convinced that O2 is an “enemy” for the wine (oxidations, browning) whilst others think that a limited and controlled oxygenation is fundamental for correct wine development. These opposite beliefs lead to the definition of two different strategies in the management of the interactions between oxygen and wine. Extract from Technical Notes of Code of Best Practice for Organic Winemaking, produced under the EU FP6 STRIP project ORWINE
Published on 17/03/2010
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