Vinification and aging: how much oxygen to add and when?
In his day, Pasteur already identified the importance of oxygen to wine and his famous quotation is often repeated: “It’s oxygen that makes wine.” A great deal of scientific work has been done on the impact of oxygen on wine. This article aims to review current thinking on the quantities of oxygen t...
| Main Authors: | , |
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| Format: | Article |
| Language: | deu |
| Published: |
International Viticulture and Enology Society
2020-01-01
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| Series: | IVES Technical Reviews |
| Online Access: | https://ives-technicalreviews.eu/article/view/3097 |
| _version_ | 1830162809505185792 |
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| author | Rémy Ghidossi Fabrice Meunier |
| author_facet | Rémy Ghidossi Fabrice Meunier |
| author_sort | Rémy Ghidossi |
| collection | DOAJ |
| description | In his day, Pasteur already identified the importance of oxygen to wine and his famous quotation is often repeated: “It’s oxygen that makes wine.” A great deal of scientific work has been done on the impact of oxygen on wine. This article aims to review current thinking on the quantities of oxygen that are, or should be, supplied to wine during vinification and aging. |
| first_indexed | 2024-12-17T15:25:51Z |
| format | Article |
| id | doaj.art-ee6140d29a774856947b528ff8f55ae2 |
| institution | Directory Open Access Journal |
| issn | 2680-4905 |
| language | deu |
| last_indexed | 2024-12-17T15:25:51Z |
| publishDate | 2020-01-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | IVES Technical Reviews |
| spelling | doaj.art-ee6140d29a774856947b528ff8f55ae22022-12-21T21:43:16ZdeuInternational Viticulture and Enology SocietyIVES Technical Reviews2680-49052020-01-0110.20870/IVES-TR.2020.3097Vinification and aging: how much oxygen to add and when?Rémy Ghidossi0Fabrice Meunier1Université de Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, France.Amarante Process, ADERA, France.In his day, Pasteur already identified the importance of oxygen to wine and his famous quotation is often repeated: “It’s oxygen that makes wine.” A great deal of scientific work has been done on the impact of oxygen on wine. This article aims to review current thinking on the quantities of oxygen that are, or should be, supplied to wine during vinification and aging.https://ives-technicalreviews.eu/article/view/3097 |
| spellingShingle | Rémy Ghidossi Fabrice Meunier Vinification and aging: how much oxygen to add and when? IVES Technical Reviews |
| title | Vinification and aging: how much oxygen to add and when? |
| title_full | Vinification and aging: how much oxygen to add and when? |
| title_fullStr | Vinification and aging: how much oxygen to add and when? |
| title_full_unstemmed | Vinification and aging: how much oxygen to add and when? |
| title_short | Vinification and aging: how much oxygen to add and when? |
| title_sort | vinification and aging how much oxygen to add and when |
| url | https://ives-technicalreviews.eu/article/view/3097 |
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