Ossigeno e vino in bottiglia

Translated title of the contribution: [Autom. eng. transl.] Oxygen and bottled wine

Milena Lambri, Elena Grillo, Angela Silva, Dante Marco De Faveri

Research output: Contribution to journalArticlepeer-review

Abstract

[Autom. eng. transl.] The oxygen dissolved in the wine, which can react with phenolic compounds, sulfur dioxide and volatile substances, is closely related to that introduced in the head space at bottling. After the corking phase there is, in the bottle, the transfer of oxygen from the head space to the wine and, in relation to the permeability and the nature of the closure, to a new transfer of gas in the head space. In the management of the total package oxygen (TPO) parameter, it is therefore essential to take into consideration, in addition to the type of wine, the type of closure applied. One of the systems available for the management of oxygen at bottling involves putting the headspace into depression by eliminating a part of the air contained in it. Applying this system, the Institute of Oenology and Agro-Food Engineering of the Catholic University of the Sacred Heart of Piacenza in collaboration with Arol (Canelli - AT) has conducted studies on Chardonnay and Merlot wines closed with screw caps and stored for 12 months in a vertical position. The results showed that the machine is able to reduce the pressure in the headspace, with positive effects on the chemical-sensorial quality of the wines considered over the entire storage period. In this way, the reduction of the TPO parameter to bottling, made in order to induce a significant decrease in the gas dissolved in the wine, shows a variable capable of positively and significantly influencing the shelf-life.
Translated title of the contribution[Autom. eng. transl.] Oxygen and bottled wine
Original languageItalian
Pages (from-to)35-39
Number of pages5
JournalOICCE TIMES
VolumeX
Publication statusPublished - 2009

Keywords

  • imbottigliamento
  • ossigeno
  • vino

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