RT Journal Article
SR Electronic
T1 In situ Measurements of Dissolved Oxygen during Low-Level Oxygenation in Red Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 215
OP 219
DO 10.5344/ajev.2008.59.2.215
VO 59
IS 2
A1 Laurie, V. Felipe
A1 Law, Robert
A1 Joslin, Willy S.
A1 Waterhouse, Andrew L.
YR 2008
UL http://www.ajevonline.org/content/59/2/215.abstract
AB 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.