Research Notes: Managing Oxygen in a Small Winery
Why tank size may be the key to excessive oxidation in small wineries
Jul 2012 Issue of Wine Business Monthly
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 winebusiness.com/