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Results for “oxygenation”
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Modern amphorae and oak barrels
Modern amphorae differ considerably from ancient ones. It has similar oxygen transfer rates as barrels and is consequently not only used as fermentation vessels, but can also play a role in wine maturation.
By Charl Theron · 4 min read
The benefits of aeration during fermentation
Controlled oxygen addition during fermentation is beneficial for especially red wines and is applied by pump overs, punch downs and rack and return practices.
By Charl Theron · 3 min read
Maintaining barrels for longer use
Barrels are an integral part of winemaking due to the extraction of wood flavours and micro-oxygenation during barrel maturation.
By Charl Theron · 3 min read
Flexcube: The new cooperage
Flexcube oxygen-permeable maturation vessels, known as New Generation Barrels, are now widely used across all major wine-producing markets where they co-exist with traditional oak barrels.
By Wanda Augustyn · 6 min read
Resolutions adopted by OIV
The 14th General Assembly of the International Organisation of Vine and Wine (OIV), which met on 28 October 2016 in Bento Gonçalves (Brazil), adopted a total of
By OIV · 7 min read
Microbial strategies for wine ethanol reduction
Introduction
By Debra Rossouw and Florian Bauer · 12 min read
The new generation concrete tanks
The concrete ovum led the innovation of concrete tanks.
By Doronae · 4 min read
Oxygen management during winemaking
PHOTO 1. Excessive oxygen exposure causes the browning of white wines.
By Doronae · 3 min read
The future of barrels and alternative wood products
PHOTO 1. Staves which can be used in barrels or in tanks.
By Doronae · 4 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 use of whisky barrels for wine maturation
The toasting level of wine and whisky barrels differs.
By Charl Theron · 4 min read
The role of ellagitannins in the oxidative stability of wine
Ellagitannins play an important role in the maturation of white and red wine in barrels, due to their oxidation ability and flavour characteristics.
By Charl Theron · 4 min read
