1 The Australian Wine Research Institute, PO Box 197, Glen Osmond (Adelaide) SA 5064, Australia 2 Nomacorc SA, ZI Les

Plnesses, Chemin de Xhnorie, 7,

4890 Thimister-Clermont, Belgium

Martin P. Day1, Olav Aagaard2 & Elizabeth J. Waters1

Dissolved oxygen
measurements during
grape processing in the
winery

Introduction
. A lot is now known about dissolved oxygen (DO) in bottled wine but
how much is introduced right at the beginning of the winemaking
process?

. This talk is a summary of some of our observations on crushing and

pressing => context of the complex phenomena happening.

Summary of talk
. Introduction . What happens when grapes are
crushed . Measurement methodology .
Observations from crushing . Observations during
pressing Normal mode
Inert mode . DO values
after pressing . Conclusions

The factors for grape oxidation

What happens when grapes are crushed?

Caftaric acid:1,2diphenol (catechol) forms quinone radicals with PPO in
oxygen

The sulfite ion protects the must by reducing the quinone back

p-Coutaric and other phenols can also form reactive radicals

Flavono
ids
(esp.
catechin
s) can
also
form
radicals
and

GRP = 3-S-gluathionyl caffeoyl tartrate

Measurements in the winery Crushing

Uni of Adelaide -WSL Josef Chromy Wines, TAS

Caveat utilitor!

DOOBSERVED = DOACTUAL DOCONSUMED

Mean DO during crushing

 Hyperoxidation experiments Must can absorb about 40 mg/L O2

Implications for improving crushing

. Inert the crusher ! . US patent 05/107176
granted June 1973 ! . Commercial equipment now
on market:

Measurements in the winery Pressing

DO profile during pressing of crushed machine-harvested Riesling

(Bucher Xpert 250: ORTAL program)

Effect of splashing and loose fittings

Inerted (N2) whole bunch pressing (Willmes Sigma)

Data from: Boselli, E et al. LWT 2010 DOI:10.1016/j.lwt.2010.03.006

Final DO values after pressing

.
LOQ of PSt3 dot ca 20
ppb
.
After only a few hours,
the DO has dropped to
around 20 ppb !
.
What implication does
this have for good
fermentation kinetics?

Conclusions
. Clearly grapes are exposed to a substantial amount of oxygen as
soon as they are ruptured.
. A lot more work needs to carried out to understand how and
when critical oxygen exposure occurs.
. Is protecting must from oxygen really what you want?
. Technology can help -modifications seem quite simple

Thanks
. AWRI: Maurizio Ugliano, Gemma West, Mark Braybrook
. Nomacorc: Mai Nygaard, Jean-Baptiste Dievel
. Josef Chromy Wines: Jeremy Dineen

This work was supported financially by Australia's grapegrowers and

winemakers through their investment body the Grape and Wine
Research and Development Corporation, with matching funds from the
Australian Government, and by Pernod Ricard Pacific.
The AWRI is a member of the Wine Innovation Cluster located in
Adelaide.

100% O2 -10 mL/min -60 m sinter