Abstract
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.
- Received June 2006.
- Revision received September 2007.
- Revision received November 2007.
- Copyright © 2008 by the American Society for Enology and Viticulture
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