Nondestructive colorimetric method to determine the oxygen diffusion rate through closures used in winemaking.
Oxygen is one of the most important factors determining the aging potential of bottled wine, and oxygen diffusion into bottled wine is extremely dependent on the sealing effectiveness of the closure. A nondestructive colorimetric method was developed to measure oxygen diffusion from 1 to 9.8 mg/L during the postbottling period. This method was used to study oxygen diffusion through different closures available on the market. After 365 days of horizontal storage, only the control bottle was impermeable to atmospheric oxygen; all other closures exhibited variable rates of oxygen diffusion, which were much greater in the first month than in the following months. It was shown that the rate of diffusion was clearly influenced by the type of closure material used.
Lopes
Paulo
P
Faculté d'Oenologie de Bordeaux, Université Victor Segalen Bordeaux 2 UMR 1219 INRA, 351 Cours de la libération, 33405 Talence Cedex, France.
Saucier
Cédric
C
Glories
Yves
Y
D002138:Calibration; D003124:Colorimetry / Q000379:methods*; D004058:Diffusion; D005511:Food Handling / Q000295:instrumentation / Q000379:methods; D018857:Food Packaging / Q000295:instrumentation; D007700:Kinetics; D010100:Oxygen / Q000032:analysis / Q000737:chemistry*; D014920:Wine
D010100:Oxygen