Mesures de l'oxygéne et de sa cinetique de consommation dans la maceration pendant la vinification en rouge

Translated title of the contribution: [Autom. eng. transl.] Measurements of oxygen and its consumption kinetics in maceration during red wine making

Milena Lambri, Angela Silva

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

[Autom. eng. transl.] The aim of this research is to understand, through the measurements of oxigen dissolved in the mull, the phenomena which determine the consumption of oxygen during the alcoholic fermentation which takes place, completely or in part, during the maceration. Winemaking experiments have been conducted on Nebbiolo, Grenache, Sangiovese and Barbera grapes. The winemakers used are equipped with different systems of aeration of the mout (multisteep, oxycontrol and oxyplus). Oxygen measurements were performed using a portable oximeter with a Clark electrode at different times from the maceration-fermentation.
Translated title of the contribution[Autom. eng. transl.] Measurements of oxygen and its consumption kinetics in maceration during red wine making
Original languageFrench
Title of host publicationOenologie 2003 - 7° Symposium International d'Oenologie
Pages484-488
Number of pages5
Publication statusPublished - 2003
Event7° Symposium International d'Oenologie - Bordeaux
Duration: 19 Jun 200321 Jun 2003

Conference

Conference7° Symposium International d'Oenologie
CityBordeaux
Period19/6/0321/6/03

Keywords

  • Cinetique de consommation
  • Maceration
  • Oxigéne
  • Vinification en rouge

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