It is widely accepted that oxygen contributes to wine development by impacting its colour,
aromatic bouquet, and mouth-feel properties. The wine industry can now also take advantage …

The effects of wine composition and postbottling oxygen exposure on 3-mercaptohexanol (3-MH),
hydrogen sulfide (H 2 S), and methyl mercaptan (MeSH) were investigated. A …

The oxygen transmission rate (OTR) is a value commonly measured in different industries to
evaluate oxygen flow through all types of packaging. The Mocon ® Ox‐tran ® method (…

The evolution of different volatile sulfur compounds (VSCs) during bottle maturation of two
Shiraz wines submitted to controlled oxygen exposure prior to bottling (through micro-…

The availability of oxygen to a wine after bottling can have both beneficial and detrimental
effects over time, which may be altered by the wine’s storage history. A Chardonnay wine …

BACKGROUND Wine aging is generally limited by the amount of oxidation, which is
dependent on the amount of oxygen entering via the closure. Cabernet Sauvignon wine is well …

Following an experimental design replicating typical winery conditions, a Riesling wine was
bottled with different headspace oxygen levels and sealed with either a coextruded closure …

The importance of post-bottling oxygen to wine aroma development has been demonstrated.
However, from a practical point of view, the degrees of oxygen exposures needed to induce …

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 …

Linear sweep voltammetry (LSV) coupled with antioxidant sensing carbon paste disposable
electrodes was used for the characterization of grape and wine oxidation. Four white grapes …