Maurizio Ugliano, Jean-Baptiste Dieval, Stéphane Vidal
Nomacorc Oxygen Management Research Center
Domaine de Donadille, Rhodilan, France
m.ugliano@nomacorc.be
Nomacorc Oxygen Management Research Center
Domaine de Donadille, Rhodilan, France
m.ugliano@nomacorc.be
Many key sensory attributes of wines – including color, aroma, and
mouthfeel – are affected by the degree of exposure of wine to oxygen. In
the modern wine industry, it is largely accepted that inaccurate
management of oxygen during winemaking can result in significant loss of
quality. On one hand, too much oxygen is associated with the
development of unwanted oxidised characters. On the other hand, too
little oxygen can be responsible for so called “reductive” faults,
characterized by poor expression of pleasant fruity aromas and, in the
most obvious cases, aromas of rotten egg, sewage, or struck flint MORE HERE in Oxygen and Wine Dossier published in ACE