Home › Categories › Science & Nature› Oxygen In Winemaking

Oxygen In Winemaking.pdf

Technical_Review_Issue_213_Day.pdf

🔗 Source: awri.com.au

📊 Size: 1.1 MB

👤 Author: The Australian Wine Research Institute

⬇️ Downloads: 124

Summary

Oxygen's role in winemaking has been studied for over 150 years, with Louis Pasteur demonstrating that a certain amount of oxygen is needed for a wine to mature correctly. The Australian Wine Research Institute (AWRI) is investigating oxygen's importance in winemaking, including measuring and delivering oxygen during fermentation. Various methods for measuring dissolved oxygen (DO) exist, including DO meters and luminescence technology. However, measuring DO in active ferments can be challenging due to yeast consumption and CO2 evolution. Introducing oxygen into active ferments can be achieved through methods such as in-tank spargers, pump-overs, and air bleeds, with the goal of delivering the right amount of oxygen to promote healthy fermentation and wine quality.

Download File

Description

Oxygen's role in winemaking has been studied for over 150 years, with Louis Pasteur demonstrating that a certain amount of oxygen is needed for a wine to...

Technical Information

File Format: PDF
File Size: 1.1 MB
Pages: 5
Language: EN
Author: The Australian Wine Research Institute
Total Downloads: 124
Last Updated: 7 hours ago

Document Overview

This PDF document about Oxygen in Winemaking provides comprehensive information and guidance. Whether you're a beginner or advanced user, this resource offers valuable insights into Oxygen in Winemaking.