Abstract
Oxygen contact with must and wine is a concern to the winemaker throughout the winemaking process. In some instances (e.g., in juice processing, during barrel aging, etc.), selected and controlled exposure to oxygen may play an important and beneficial role in wine quality. In situations such as bottling, oxygen levels should be as low as possible to prevent premature deterioration.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1990 Van Nostrand Reinhold
About this chapter
Cite this chapter
Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., Nury, F.S. (1990). Oxygen, Carbon Dioxide, and Ascorbic Acid. In: Production Wine Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-8146-8_8
Download citation
DOI: https://doi.org/10.1007/978-1-4615-8146-8_8
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4615-8148-2
Online ISBN: 978-1-4615-8146-8
eBook Packages: Springer Book Archive