Beverage | Wine | Monitoring Dissolved Carbon Dioxide and Oxygen in Wine
Dissolved oxygen (DO) in wine is considered detrimental due to its oxidative properties. Thus, premium quality wine producers aim to minimize oxygen pick-up and deaerate wine before bottling. In addition, the CO2 content is adjusted to ensure cost effectiveness, constant quality and make sparkling wine sparkle. To assure your product contains the target gas content, Anton Paar’s inline sensors for monitoring CO2 and DO content can easily be installed directly into your production line. You benefit from an accurate and reliable monitoring for a wide range of concentrations.
The wine production is a series of process steps which transform grapes to wine. DO naturally occurs during grape crushing, pressing and during the pumping of grape juice into the fermentation tank. Oxygen is used up during the initial stages of alcoholic fermentation. In the later stages of wine production it is unwanted. It reduces the quality, the shelf life and affects the aroma negatively. Therefore wine is often deaerated prior to filling. Before filling, the CO2 content produced by fermentation (1 – 2 g/L) is adjusted to the target value. The target value (0.3 – 10 g/L) varies for the different types of wine.
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