<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Laurie, V. Felipe</style></author><author><style face="normal" font="default" size="100%">Law, Robert</style></author><author><style face="normal" font="default" size="100%">Joslin, Willy S.</style></author><author><style face="normal" font="default" size="100%">Waterhouse, Andrew L.</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">In situ Measurements of Dissolved Oxygen during Low-Level Oxygenation in Red Wines</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2008</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2008-06-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">215-219</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.2008.59.2.215</style></doi><volume><style face="normal" font="default" size="100%">59</style></volume><issue><style face="normal" font="default" size="100%">2</style></issue><abstract><style  face="normal" font="default" size="100%">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.</style></abstract></record></records></xml>