Oxygen Management in Winemaking

In this training course (consisting of 4 lessons), we analyze how oxygen affects the creation of wine at every stage of production. Together with 4 leading academic experts, we explore every aspect of winemaking, from pre-fermentation to bottling.

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Lesson #1 – 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 #2 – 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.

Lesson #3 – Oxygen management in post-fermentation

Speaker: Vincenzo Gerbi, University of Turin

This lesson analyzes the post-fermentation refinement process of wine, distinguishing it from aging, emphasizing how the goal is to improve the quality of the product. The crucial role of oxygen in this period is explored, as well as how controlled oxidation influences the organoleptic properties of wine.
The importance of micro-oxygenation and its impact on color stabilization, particularly in red wines, is discussed. The challenges associated with the use of sulfites and modern winemaking technologies are also addressed, with a focus on the evolution of grapes and winemaking practices.

Lesson #4 – Oxygen management in the bottle

Speaker: Maurizio Ugliano, University of Verona

In the last lesson, we focus on the bottling and storage phases of wine, with particular attention to its interaction with oxygen.
Oxygen, often seen 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 storage in the bottle, it is crucial to control the amount of oxygen present in the wine and in the headspace to avoid oxidation or reduction.
We also discuss the importance of the correct use of sulfur dioxide to protect the wine, and the choice of corks, which plays a fundamental role in the longevity and stability of the product.