Impact of technological operations on oxygen consumption during wine production

Abstract

Oxygen plays a crucial role in all stages of wine production. The aim of this study was to quantify dissolved oxygen in filtered wines trained on fine lees during different technological operations such as racking, coarse filtration, stabilisation of thermolabile proteins, and sterile filtration and bottling. The most significant oxygenation of wine occurs during filtration (1.9–3.57 mg L−1) and during bottling (2.99–4.12 mg L−1). At the same time, oxygen affects the phenolic composition, antioxidant activity and sulphur dioxide.Understanding and being able to use oxygen correctly during wine production can lead to a reduction in the doses of sulphur dioxide used. It has been shown that wines trained on fine lees are more able to withstand oxygen and, therefore, the sulphur dioxide doses can be reduced substantially. The experiment, in which two different winemaking technologies were observed, was carried out on the Welschriesling variety using both stainless steel tanks and oak barrels.

Mechanisms of the initial stage of non‐enzymatic oxidation of wine: A mini review

“…After fermentation, the bottling process results in maximum wine oxygenation (2.99−4.12 mg/L). The maximum wine oxygenation process involves saturating the wine with oxygen to a controlled level, and it is one of the factors that can affect wine color, composition, and antioxidant activity (Kulhankova et al., 2023; Petrozziello et al., 2018). The mechanisms of oxidation are similar in the case of both red and white wines (Danilewicz, 2003; Waterhouse & Laurie, 2006).…”