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Results for “Dissolved oxygen”
Showing 1–12 of 25 results
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The importance of oxygen control during bottling and the measurement of dissolved oxygen in wine
PHOTO 1. A benchtop oxygen meter.
By Charl Theron · 5 min read
The advantages and disadvantages of oxygen prior to bottling
PHOTO 1. Rackings are a source of oxygen contact.
By Charl Theron · 6 min read
The migration of flavour contaminants through bottle closures
Different bottle closures.
By Doronae · 5 min read
New Winetech projects for 2017 (Part 2)
1. Ecology and management of Lobesia vanillana in vineyards
By Winetech Editorial Team · 4 min read
The mystery that is Brett
How can you avoid the enigmatic scavenger, Brettanomyces bruxellensis, in your wine?
By Brendan Smith and Benoit Divol · 8 min read
Oxygen management during winemaking
PHOTO 1. Excessive oxygen exposure causes the browning of white wines.
By Doronae · 3 min read
New tools to help overcome stuck fermentations in wine
Twenty years ago, it was thought that stuck fermentations were mainly due to two things: nitrogen deficiency and the glucose/fructose ratio of the must. Recentl
By Lallemand · 16 min read
Random oxidation and the role of bottle dimensions
PHOTO: Shutterstock.
By Carien Coetzee · 6 min read
Lachancea thermotolerans yeast and its role in winemaking
PHOTO: Shutterstock.
By Evodia Setati · 6 min read
Exploring PET and BIB as possible alternative packaging for Sauvignon Blanc
Polyethylene Terephthalate (PET) (left) and Bag in Box (BIB) packaging (right).
By Carien Coetzee · 8 min read
