WW WdT 17-03
Investigating the effect of sparging on white wine
du Toit, W J
Stellenbosch University. Department of Viticulture and Oenology
Sparging of wine is often performed before bottling to lower the dissolved oxygen concentration and prevent oxidation from occurring during aging. Sparging is used as a tool to reduce dissolved oxygen concentration in wines before bottling. Either nitrogen gas or carbon dioxide gas can be used to sparge a wine. This treatment is thought to protect the wine from oxidation due to the removal of the dissolved oxygen. A loss of aroma due to volatility of aroma compounds during sparging have been reported, however this has not been conclusively proven. The question remains whether sparging would be more beneficial for the wine sensory and chemical properties compared to a wine that was not sparged and indeed bottled with residual dissolved oxygen concentrations. Other than that, the choice of gas used can also potentially influence the profiles and needs to be investigated.There are, however, very little information available regarding the effect of sparging on the wine’s chemical and sensory composition. Literature on the subject is limited and only popular articles can been found on the subject, none of which has done tests to investigate the effect of sparging treatments.
The aim of the project is to investigate the effect of sparging on the chemical and sensory composition of white wine.
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