TY - JOUR T1 - In situ Measurements of Dissolved Oxygen during Low-Level Oxygenation in Red Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 215 LP - 219 DO - 10.5344/ajev.2008.59.2.215 VL - 59 IS - 2 AU - V. Felipe Laurie AU - Robert Law AU - Willy S. Joslin AU - Andrew L. Waterhouse Y1 - 2008/06/01 UR - http://www.ajevonline.org/content/59/2/215.abstract N2 - 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. ER -