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.
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