PT  - JOURNAL ARTICLE
AU  - Evdokia Dimkou
AU  - Maurizio Ugliano
AU  - Jean-Baptiste Diéval
AU  - Stéphane Vidal
AU  - Rainer Jung
TI  - Impact of Dissolved Oxygen at Bottling on Sulfur Dioxide and Sensory Properties of a Riesling Wine
AID  - 10.5344/ajev.2013.12112
DP  - 2013 Apr 19
TA  - American Journal of Enology and Viticulture
PG  - ajev.2013.12112
4099  - http://www.ajevonline.org/content/early/2013/04/18/ajev.2013.12112.short
4100  - http://www.ajevonline.org/content/early/2013/04/18/ajev.2013.12112.full
AB  - A Riesling wine was bottled with different levels of dissolved oxygen and sealed with two different coextruded and one screw cap closure in order to investigate the impact of dissolved oxygen and of closure oxygen transfer rate on wine evolution. Dissolved oxygen introduced at bottling influenced sulfur dioxide decline during bottle storage, and especially during the first three months. However, the loss of sulfur dioxide was more strongly correlated with the total amount of oxygen consumed by the wine rather than with the evolution of dissolved oxygen. Closure oxygen transfer rate also influenced sulfur dioxide loss and this effect became more important with time in the bottle. Although closure was an important factor influencing sensory attributes of bottled wine, within each closure, dissolved oxygen accounted for significant differences across the wines. Wines bottled with high dissolved oxygen showed significantly higher ratings for oxidation, confirming the influence of dissolved oxygen management on the evolution of wine over time.