Follow us on Twitter Subscribe to Wine Business Monthly Wine Business Monthly Archives Advertise in Wine Business Monthly About Wine Business Monthly homepage homepage homepage Wine Business Monthly Homepage
Wine Business Monthly - The Industry's Leading Publication for Wineries and Growers
Sign In | New User? Register  
July 2012
Research Notes: Managing Oxygen in a Small Winery
Why tank size may be the key to excessive oxidation in small wineries
by Curtis Phillips
The received wisdom is that wine, especially red wine, has a large capacity to absorb oxygen. It takes about 6 ml of oxygen to saturate a liter of wine. In the absence of SO2, the polyphenols in wine will then bind with this dissolved oxygen so that a red wine can be re-saturated with oxygen up to 10 times (60 ml O2 per L wine) before the wine no longer has the ability to absorb dissolved oxygen. It is generally held that “normal” winery operations introduce far less oxygen than this...
» Article access restricted to registered members of
Already a Member?

Click the button below to sign in:

Don't Have an Account?

WBM is the leading publication for the Wine Industry.

• In-depth Product Reviews
• Industry Trends & Analysis
• Access to over 10 Years of Articles

Registration is FREE and EASY.

subscribe to print | archive | advertise | 800-895-9463
Copyright© 1994-2015 by Wine Communications Group. All Rights Reserved. Copyright protection extends to all written material, graphics, backgrounds and layouts. None of this material may be reproduced for any reason without written permission of the Publisher. Wine Business Insider, Wine Business Monthly, Grower & Cellar News and Wine Market News are all trademarks of Wine Communications Group and will be protected to the fullest extent of the law.
subscribe to print | archive | advertise | 800-895-9463