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LANGUAGE

  • Italiano
  • English
  • Français
  • Español

LANGUAGE

  • Italiano
  • English
  • Français
  • Español
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Published on: 25/05/2023

Know your enemy: Oxygen or storage temperature?

BREVE Descrizione

The main aim of this work was to investigate the interactive effects between oxygen additions normally experienced during bottling and temperatures that wine are exposed to during bottle ageing, on white wine’s chemical and sensorial development over time.

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DESCRIZIONE

The main aim of this work was to investigate the interactive effects between oxygen additions normally experienced during bottling and temperatures that wine are exposed to during bottle ageing, on white wine’s chemical and sensorial development over time. The results indicate that wine producers should strive to keep oxygen pickup to a minimum during bottling, but that such quality control procedures is probably to a large extent negated if the wines are exposed to too high storage temperatures during subsequent bottle ageing. 

Video of the seminar held during Enoforum Saragozza (April 20-21, 2022)

AUTHOR
Wessel Du Toit | SAGWRI, Stellenbosch University, South Africa

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