PT - JOURNAL ARTICLE AU - V. Felipe Laurie AU - Robert Law AU - Willy S. Joslin AU - Andrew L. Waterhouse TI - In situ Measurements of Dissolved Oxygen during Low-Level Oxygenation in Red Wines AID - 10.5344/ajev.2008.59.2.215 DP - 2008 Jun 01 TA - American Journal of Enology and Viticulture PG - 215--219 VI - 59 IP - 2 4099 - http://www.ajevonline.org/content/59/2/215.short 4100 - http://www.ajevonline.org/content/59/2/215.full SO - Am J Enol Vitic.2008 Jun 01; 59 AB - Dissolved oxygen was measured during low-level oxygenation treatments. As previously reported in the literature, continual oxygen additions augmented the dissolved oxygen levels of wines. Results here showed concentrations up to 2.4 mg oxygen/L. Conversely, nonoxygenated wines had concentrations as low as 4 μg oxygen/L in the center of the tanks. The analysis of dissolved oxygen in a winery setting requires an appropriate sampling procedure and a sensitive measuring device.