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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...
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