Establishing oxygen specifications for bottling

Project Number
WW WDT 15-01

Project leader
Du Toit, W J

Institution
Stellenbosch University, Department of Viticulture and Oenology

Team members
Du Toit, W J
Coetzee, C

Project description
Oxygen exposure can drastically change the aroma and quality of white wines. During bottling a number of steps are taken to prevent unwanted oxygen pick up to occur and specifications for maximum oxygen pick up are used by certain wine companies. How these specifications were established and if they are based on known effects of oxygen exposure on white wines are not known. It is not well known how different oxygen levels at bottling would affect the wine?s long term quality during bottle storage.

The main objectives of this study would be to expose a number of white wines to different levels of oxygen as could happen during a commercial bottling procedure and assess its effect on the wine?s overall composition and quality

Article
Coetzee, C, Du Toit, W J. 2015. Sauvignon blanc wine: Contribution of ageing and oxygen on aromatic and non-aromatic compounds and sensory composition – A review, South African Journal of Enology and Viticulture, v. 36 (3) (p. 347-365)
Article.pdf

 

 

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