In situ Measurements of Dissolved Oxygen during Low-Level Oxygenation in Red Wines

• V. Felipe Laurie ^[1] ; Robert Law ^[2] ; Willy S. Joslin ^[2] ; Andrew L. Waterhouse ^[3]
  1. [1] Universidad de Talca

     Universidad de Talca

     Provincia de Talca, Chile

     
  2. [2] Wente Vineyards
  3. [3] University of California

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• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 59, Nº 2, 2008, págs. 215-219
• Idioma: inglés
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• Resumen

  • Dissolved oxygen was measured during low-level oxygenation treatments. As previously reported in the literature, continual oxygen additions augmented the dissolved oxygen levels of wines. Results here showed concentrations up to 2.4 mg oxygen/L. Conversely, nonoxygenated wines had concentrations as low as 4 μg oxygen/L in the center of the tanks. The analysis of dissolved oxygen in a winery setting requires an appropriate sampling procedure and a sensitive measuring device.