In situ Measurements of Dissolved Oxygen during Low-Level Oxygenation in Red Wines

V. Felipe Laurie; Robert Law; Willy S. Joslin; Andrew L. Waterhouse

doi:10.5344/ajev.2008.59.2.215

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In situ Measurements of Dissolved Oxygen during Low-Level Oxygenation in Red Wines

V. Felipe Laurie, Robert Law, Willy S. Joslin, Andrew L. Waterhouse

Am J Enol Vitic. 2008 59: 215-219 ; DOI: 10.5344/ajev.2008.59.2.215

V. Felipe Laurie

1Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; 2Wente Vineyards, Livermore, CA 94550; and 3Department of Viticulture and Enology, University of California, Davis, CA 95616.

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Robert Law

1Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; 2Wente Vineyards, Livermore, CA 94550; and 3Department of Viticulture and Enology, University of California, Davis, CA 95616.

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Willy S. Joslin

1Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; 2Wente Vineyards, Livermore, CA 94550; and 3Department of Viticulture and Enology, University of California, Davis, CA 95616.

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Andrew L. Waterhouse

1Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; 2Wente Vineyards, Livermore, CA 94550; and 3Department of Viticulture and Enology, University of California, Davis, CA 95616.

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For correspondence: alwaterhouse@ucdavis.edu

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You have accessRestricted access

In situ Measurements of Dissolved Oxygen during Low-Level Oxygenation in Red Wines

V. Felipe Laurie, Robert Law, Willy S. Joslin, Andrew L. Waterhouse

Am J Enol Vitic. 2008 59: 215-219 ; DOI: 10.5344/ajev.2008.59.2.215

V. Felipe Laurie

1Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; 2Wente Vineyards, Livermore, CA 94550; and 3Department of Viticulture and Enology, University of California, Davis, CA 95616.

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Robert Law

1Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; 2Wente Vineyards, Livermore, CA 94550; and 3Department of Viticulture and Enology, University of California, Davis, CA 95616.

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Willy S. Joslin

1Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; 2Wente Vineyards, Livermore, CA 94550; and 3Department of Viticulture and Enology, University of California, Davis, CA 95616.

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Andrew L. Waterhouse

1Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; 2Wente Vineyards, Livermore, CA 94550; and 3Department of Viticulture and Enology, University of California, Davis, CA 95616.

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For correspondence: alwaterhouse@ucdavis.edu

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You have accessRestricted access

In situ Measurements of Dissolved Oxygen during Low-Level Oxygenation in Red Wines

V. Felipe Laurie, Robert Law, Willy S. Joslin, Andrew L. Waterhouse

Am J Enol Vitic. 2008 59: 215-219 ; DOI: 10.5344/ajev.2008.59.2.215

V. Felipe Laurie

1Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; 2Wente Vineyards, Livermore, CA 94550; and 3Department of Viticulture and Enology, University of California, Davis, CA 95616.

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Robert Law

1Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; 2Wente Vineyards, Livermore, CA 94550; and 3Department of Viticulture and Enology, University of California, Davis, CA 95616.

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Willy S. Joslin

1Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; 2Wente Vineyards, Livermore, CA 94550; and 3Department of Viticulture and Enology, University of California, Davis, CA 95616.

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Andrew L. Waterhouse

1Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; 2Wente Vineyards, Livermore, CA 94550; and 3Department of Viticulture and Enology, University of California, Davis, CA 95616.