AWRI Webinar: The influence of different closure technologies and oxygen management techniques on wine shelf life
Date(s) - 12 May 2016
11:30 AM - 12:30 PM
The Australian Wine Research Institute
Email: [email protected]wri.com.au
Presenter – Neil Scrimgeour (AWRI)
Description – Significant progress has been made in recent years in understanding how wine changes once bottled. It is clear that one of the key variables driving the chemical changes during bottle ageing is oxygen and this can come from a number of sources during and following bottling. The total package oxygen (TPO) can be as important as the oxygen transmission rate (OTR) of the closure itself in defining how wines will develop post-bottling. During bottle ageing a complex balance of oxidation and reduction reactions take place: too much oxygen can lead to wines developing too quickly and becoming ‘oxidised’, whereas too little oxygen can leave the wines susceptible to the formation of undesirable sulfur-containing compounds and being perceived as ‘reductive’.
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