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Wine and oxygen from grape to glass

Jean-Claude Vidal | U.EXP-Pech Rouge INRA, Francia

45.00 (VAT incl.)

Oxygen is one of the major factors in the evolution of wines from grapes to the consumer’s glass. How to manage the quantities of oxygen needed in all the stages of its life? How to protect wine from dissolved oxygen? If you are a subscriber, access the video directly from this link →

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35 min

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Oxygen is one of the major factors in the evolution of wines from grapes to the consumer’s glass. How to manage the quantities of oxygen needed in all the stages of its life? How to protect wine from dissolved oxygen?

Oxygen needs vary during the life of a wine, depending on the grape variety and the type of wine to be produced.During ageing wine will need a few milligrams of oxygen to refine. During production, the cellar hand must manage the delicate pre-fermentative phase by providing macro-quantities of oxygen to help the yeast finish transforming sugar into alcohol. During ageing wine will need a few milligrams of oxygen to refine. During conditioning, the goal will be to protect the wine as much as possible from atmospheric oxygen contamination, in order to be able to control the sensorial evolution and reduce the sulphite content.

Finally, during transport and storage of wines, the entry of oxygen will be regulated either by the choice of the oxygen permeability of the cork, In the case of a bottle, or by the packaging, in the case of a PET bottle or a bag-in -box.

In his presentation at Enoforum, Jean-Claude Vidal analyses these steps of the life of wine in detail.

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Wine and oxygen from grape to glass

45.00 (VAT incl.)

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