To fully understand the effects of the oxygen on wine it is indispensable to take into consideration not only the part diluted present in the product at the bottling but also the one contained in the neck space, i.e. it is necessary to measure the oxygen actually available for the wine during its life in the bottle. Therefore, it is easy to understand how the reduction of the quantity of oxygen in the bottle can outstandingly reduce the gas diluted in the wine so extending its shelf-life signifi cantly (with the same tightness of the cork). The other critical variable during the bottling concerns the correct management of the closure.
|Numero di pagine||3|
|Rivista||ITALIAN FOOD MATERIALS & MACHINERY|
|Stato di pubblicazione||Pubblicato - 2007|
- wine storage