Oxygen and Wine Quality: A practical approach to a perplexing
topic
O2inWines
Pasteur once said "Oxygen can make or break the wine".
Oxygen management in wine is now one of the hottest topics in wine
industry. Results from initial studies indeed show that from the
moment a grape is crushed through to the moment the bottle is
opened, even small changes in the amount of oxygen a wine is
exposed to affect its flavour significantly. At the most
extreme level, poor oxygen management can lead to wine faults. Too
little oxygen at critical periods (most importantly, during
fermentation and post bottling) can lead to reduction. Too much
oxygen exposure results in oxidation. Between these extremes,
variation in oxygen exposure has important consequences for wine
flavour and shelf life.
This panel discussion brings together world-renowned scientist
and leading innovators from the industry around Jamie Goode, the
famous wine journalist from the UK national newspaper The
Sunday Express and one of the leading wine blogs called www.wineanorak.com to discuss in what expense
oxygen can affect the quality of wine and how this can be managed
throughout the whole production process to ensure that when the
consumer opens his bottle, it tastes like the winemaker
intended.
The panel will include:
- Dr. Andrew Markides, Ph.D and
Managing Director of Lallemand Australia
- Pierre-Yves Bournérias, Oenologist, from the
Institut Oenologique de Champagne
- Dr. Stéphane Vidal, Ph.D., and Global Director
of Enology at Nomacorc
The topics discussed will cover the impact of oxygen during
fermentation on wine quality, the impact on oxygen mastering on
finished wine, and the impact of closures on flavor development.
Scientific findings and results from leading global academic
institutions will also be reviewed.
Also, winemakers Barry Dick and
Clemency Yates from Sainsbury, U.K. will join the
panellists and share with the public the increasing important role
that oxygen management plays in the quality of wines for their
customers.
This discussion is brought to you by O2inWines,
a non-profit organization, created by leading companies specialized
in the wine trade and academic leaders, committed to the research
and development of solutions for oxygen management challenges in
the wine industry.
For more information, you can visit www.O2inWines.org or send an email to info@O2inWines.org
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