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Influencing wine style and efficiency through management of oxygen during wine production

Research conducted to date indicates that red and white fermentation systems respond distinctly differently to the addition of oxygen. Oxygen addition to white wine fermentations primarily reduces fermentation duration with limited sensory impacts. In contrast, oxygen additions to red wine fermentations cause relatively little improvement in performance, but can have substantial impacts on the chemical and sensory attributes of the wine. Practical knowledge about methods for appropriate delivery of oxygen to fermentations, and dose, remains a limiting factor affecting the uptake of oxygen use during winemaking by the sector. This project will explore different approaches to oxygen delivery and developing knowledge and advice to pass on to winemakers.

Project date

1 Jul 2017-30 Jun 2022
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Principal investigator

Schmidt, Simon

Research organisation

Australian Wine Research Institute

Project led by

Multiple industries
Fruits Other rural industries Wine

Wine Australia

Wine Australia helps foster and encourage profitable, resilient and sustainable Australian winegrape and wine businesses by investing in research and …

Multiple industries
Fruits Other rural industries Wine
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  • Organisation type

    Research funding body

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