domingo, 16 de septiembre de 2012

Tailoring oxygen management strategies to winemaking styles. How much oxygen do we need?



Maurizio Ugliano, Jean-Baptiste Dieval, Stéphane Vidal
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