Annual evaluation for dynamic oxygen intake and entry
by María del Alamo-Sanza and Ignacio Nevares
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Aging wine and other alcoholic beverages in oak barrels is a common practice in most wine regions of the world. The interactions between wood compounds and wine have been extensively studied. However, information regarding the supply of oxygen into wine in barrels is limited.
Four American oak barrels were tested 23 times within one year to determine the evolution of oxygen uptake velocity, which demonstrated in a slowdown of the oxygen transfer rate. An airtight bung was created to introduce two optical submersible dissolved-oxygen probes, a gauge for vacuum measurement, inert gas inlet (N2) and gas outlet to evacuate dissolved-oxygen content in a synthetic wine before every test.
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