RT Journal Article
SR Electronic
T1 Effect of Dissolved Oxygen on Free Sulfur Dioxide in Red Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 42
OP 43
DO 10.5344/ajev.1976.27.1.42
VO 27
IS 1
A1 David D. Jacobs
YR 1976
UL http://www.ajevonline.org/content/27/1/42.abstract
AB A time study was conducted on the relationship between oxygen and free sulfur dioxide stability in bottled red wine. Samples were obtained from one tank and classified into groups A, B, and C, with respective oxygen concentrations fixed at 1.5, 5.3, and 7.9 mg/L. The bottles were corked immediately after oxygen levels were fixed.Oxygen and free sulfur dioxide contents were measured periodically from a freshly opened bottle from each group for three months. Free sulfur dioxide dropped significantly under high initial oxygen.Loss of free sulfur dioxide in bottled red wine is proportional to the concentration of oxygen. Adjustment for this loss should be made to avoid total oxidation of sulfur and spoilage of wine.