TY - JOUR T1 - Impact of Dissolved Oxygen at Bottling on Sulfur Dioxide and Sensory Properties of a Riesling Wine JF - American Journal of Enology and Viticulture JO - Am. J. Enol. Vitic. SP - 325 LP - 332 DO - 10.5344/ajev.2013.12112 VL - 64 IS - 3 AU - Evdokia Dimkou AU - Maurizio Ugliano AU - Jean-Baptiste Diéval AU - Stéphane Vidal AU - Rainer Jung Y1 - 2013/09/01 UR - http://www.ajevonline.org/content/64/3/325.abstract N2 - 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. ER -