Oxygen Management in Winemaking

In this training course (consisting of 5 lessons), we analyze how oxygen affects the creation of wine at every stage of production. Together with 5 leading academic experts, we explore every aspect of winemaking, from pre-fermentation to bottling.

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Lesson #1 – Wine Defects Caused by Poor Oxygen Management

Speaker: Angelita Gambuti, University of Naples

In this first lesson, together with Angelita Gambuti, we’ll focus on oxygen management during the various stages of winemaking, with particular attention to the positive and negative effects this gas can have on both white and red wines.
Through an in-depth explanation, we will examine oxidative processes, control techniques such as micro-oxygenation, and the defects that can result from improper oxygen management, including browning in white wines and color degradation in red wines. Finally, we will emphasize the importance of proper management of antioxidants and aging techniques to ensure the quality of the final product.

Lesson #2 – Oxygen management during pre-fermentation

Speaker: Franco Battistutta, University of Udine

This lesson deals with oxygen management during the pre-fermentation phase, a complex topic that is often debated in the wine industry.
Prof. Battistutta explores the role of oxygen in the various stages of winemaking, with particular attention to pre-fermentation, where the effect of oxygen is less well understood.
The importance of understanding oxidation and its dynamics is explored, distinguishing between enzymatic, chemical and microbiological systems. It is emphasised how oxygen management can influence both the aromas and stability of wine, with a focus on white and red wines, but with applications also to rosé wines.

Lesson #3 – Oxygen management in fermentation

Speaker: Tiziana Nardi, CREA Viticulture and Oenology, Conegliano

This lecture is dedicated NOT only to oxygen management during alcoholic fermentation, but also to all possible fermentations in wine. Tiziana Nardi shows us how oxygen is used by microorganisms throughout the winemaking process, whether we are talking about yeast or bacteria, whether they are selected or indigenous.
In recent years, new research has highlighted the importance of strategically managing oxygen, not only to optimize alcoholic fermentation but also to promote microbial biodiversity, wine stability, and the reduction of sensory defects.

Lesson #4 – Oxygen management in post-fermentation

Speaker: Vincenzo Gerbi, University of Turin

This lecture analyzes the post-fermentation aging process of wine, distinguishing it from aging, and emphasizes that the goal is to improve the quality of the product. It explores in depth the crucial role of oxygen during the aging period and how controlling oxidation affects the wine’s organoleptic properties.
The importance of micro-oxygenation and its impact on color stabilization—particularly in red wines—is discussed. The lecture also addresses the challenges associated with the use of sulfites and modern winemaking technologies, with a particular focus on the evolution of grape varieties and winemaking practices.

Lesson #5 – Oxygen management in the bottle

Speaker: Maurizio Ugliano, University of Verona

In this final lesson, we’ll focus on the bottling and storage phases of wine, with particular attention to its interaction with oxygen.
Oxygen, often viewed as the enemy of wine, can affect its quality in different ways depending on how it is managed during the various stages of production. During bottling and bottle aging, it is crucial to control the amount of oxygen present in the wine and in the headspace to prevent oxidation or reduction.
We will also discuss the importance of properly using sulfur dioxide to protect the wine, as well as the choice of closures, which plays a fundamental role in the wine’s longevity and stability.

These recordings use AI voice dubbing of the speakers’ original presentations (originals available here: La Gestione dell’Ossigeno in Vinificazione), used with each speaker’s consent. Some translation discrepancies may occur — the original recordings remain authoritative. Questions? francesca.walmsley@vinidea.it