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Research Article

Impact of Dissolved Oxygen at Bottling on Sulfur Dioxide and Sensory Properties of a Riesling Wine

Evdokia Dimkou, Maurizio Ugliano, Jean-Baptiste Diéval, Stéphane Vidal, Rainer Jung
Am J Enol Vitic. September 2013 64: 325-332; published ahead of print April 19, 2013 ; DOI: 10.5344/ajev.2013.12112
Evdokia Dimkou
1Hochschule Geisenheim University, Institute for Enology, Von-Lade-Str. 1, 65366 Geisenheim, Germany
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  • For correspondence: Dimkou@fa-gm.de
Maurizio Ugliano
2Nomacorc Oxygen Management Research Center, 2260 Route du Grès, 84100 Orange, France.
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Jean-Baptiste Diéval
2Nomacorc Oxygen Management Research Center, 2260 Route du Grès, 84100 Orange, France.
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Stéphane Vidal
2Nomacorc Oxygen Management Research Center, 2260 Route du Grès, 84100 Orange, France.
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Rainer Jung
1Hochschule Geisenheim University, Institute for Enology, Von-Lade-Str. 1, 65366 Geisenheim, Germany
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Abstract

A Riesling wine was bottled with different levels of dissolved oxygen and sealed with two different coextruded closures and one screwcap closure in order to investigate the impact of dissolved oxygen and of closure oxygen transfer rate on wine evolution. Dissolved oxygen introduced at bottling influenced sulfur dioxide decline during bottle storage, especially during the first three months. However, the loss of sulfur dioxide was more strongly correlated with the total amount of oxygen consumed by the wine rather than with the evolution of dissolved oxygen. Closure oxygen transfer rate also influenced sulfur dioxide loss, and this effect became greater with time in the bottle. Although closure was an important factor influencing sensory attributes of bottled wine, within each closure, dissolved oxygen accounted for significant differences across the wines. Wines bottled with high dissolved oxygen showed significantly higher ratings for oxidation, confirming the influence of dissolved oxygen management on the evolution of wine over time.

  • wine bottling
  • dissolved oxygen
  • oxidative
  • Riesling
  • ©2013 by the American Society for Enology and Viticulture
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Vol 64 Issue 3

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Impact of Dissolved Oxygen at Bottling on Sulfur Dioxide and Sensory Properties of a Riesling Wine
Evdokia Dimkou, Maurizio Ugliano, Jean-Baptiste Diéval, Stéphane Vidal, Rainer Jung
Am J Enol Vitic.  September 2013  64: 325-332;  published ahead of print April 19, 2013 ; DOI: 10.5344/ajev.2013.12112

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Impact of Dissolved Oxygen at Bottling on Sulfur Dioxide and Sensory Properties of a Riesling Wine
Evdokia Dimkou, Maurizio Ugliano, Jean-Baptiste Diéval, Stéphane Vidal, Rainer Jung
Am J Enol Vitic.  September 2013  64: 325-332;  published ahead of print April 19, 2013 ; DOI: 10.5344/ajev.2013.12112
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