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Expert Winemaking: Monitoring CO2 and O2 to Ensure Final Product Quality

Oxygen (O2) plays a vital role in winemaking, shaping the sensory character of the finished wine by influencing aroma, mouthfeel, and overall flavor. Because of this, monitoring and managing dissolved oxygen is important not only during fermentation, but throughout several stages of production.

Carbon dioxide (CO2) is just as significant. While it is naturally produced during fermentation, the amount that remains in the final wine can strongly affect taste, texture, and the perception of freshness. Getting CO2 levels right helps ensure the wine expresses the style and balance you intended.

Despite the importance of both gases, measurements are often performed incorrectly, or the results are not fully understood. In this webinar, we will walk through practical approaches to measuring O2 and CO2 in wine and discuss how to interpret the data with confidence. You will gain useful insights to help verify product quality during and after production, supporting consistent, high-quality results in every bottle.

During this webinar, you will learn:

  • The importance of measuring CO2 and O2 throughout the winemaking process.
  • Causes for CO2 and O2 increases and decreases throughout the process.
  • How CO2, O2, and N2 interact with each other in wine, both in bottle and in tank.
     
John Nutt (Language: English)
John Nutt

John Nutt is a Territory Sales Manager at Anton Paar USA, specializing in analytical solutions for the wine industry. He holds a BSc and MSc in Winemaking, a WSET Level 3 certificate, and a Certificate in Wine Business. With over 10 years of experience within the wine industry, including as a winemaker and brewer, John now combines practical production knowledge with advanced technical expertise to ensure the success of clients and customers.