Oxygen Management in Red Wine: Strategies for Pre-Bottling
July 16 @ 8:00 am – 8:30 am PDT
Pre-bottling represents one of the most critical phases in red winemaking, where decisions on oxygen management, sulfur dioxide dosing, and microbiological stability determine the long-term quality of the wine in the consumer’s glass.
This webinar is a re-broadcast of a presentation delivered at “Infowine on the Road – Alba”, now available to the international winemaking community.
Prof. Vincenzo Gerbi addresses the key challenges of pre-bottling storage across three areas.
The problem: Residual sugars and elevated pH represent the most serious threats to wine stability, increasing Brettanomyces risk and compromising molecular sulfur dioxide efficacy.
Current strategies: Active yeast lees as natural antioxidants, micro-oxygenation across different vessel materials, free anthocyanin percentage as a redox stability indicator, and rational sulfur dioxide management.
Future perspectives: Glutathione management through yeast contact, dissolved oxygen monitoring, and biotechnological solutions to counteract rising pH.
