AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 59:2:215-219 (2008)
Copyright © 2008 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Right arrow Citation Map
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in ISI Web of Science
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Google Scholar
Right arrow Articles by Laurie, V. F.
Right arrow Articles by Waterhouse, A. L.
PubMed
Right arrow Articles by Laurie, V. F.
Right arrow Articles by Waterhouse, A. L.
Agricola
Right arrow Articles by Laurie, V. F.
Right arrow Articles by Waterhouse, A. L.

Technical Brief

In situ Measurements of Dissolved Oxygen during Low-Level Oxygenation in Red Wines

V. Felipe Laurie1, Robert Law2, Willy S. Joslin2 and Andrew L. Waterhouse3,*

1 Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile; 2 Wente Vineyards, Livermore, CA 94550; and 3 Department of Viticulture and Enology, University of California, Davis, CA 95616.

* Corresponding author (fax: 530-752 0382; email: alwaterhouse{at}ucdavis.edu)

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.

Key words: wine, oxygen, oxygenation, microoxygenation






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2008 by the American Society for Enology and Viticulture.