Impact of headspace oxygen and copper and iron addition on oxygen consumption rate, sulphur dioxide loss, colour and sensory properties of Riesling wine
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Oxygen ingress at bottling is crucial for the wine development during storage. Iron and copper are known to catalyse the oxidation processes in wines. The aim of the present study was to evaluate the impact of oxygen, and iron and copper addition on changes in analytical and sensory parameters during storage. A Riesling wine was bottled with various oxygen concentrations determined by the headspace volume in the bottle (0, 10 and 20 mL) full with ambient air. Iron (1 mg/L) and copper (0.5 mg/L) were added to 50 % of the bottles. Headspace and dissolved oxygen, free and total SO and colour were monitored during 3 months post-bottling. Descriptive sensory evaluation took place in the end of the observation period. Fe and Cu addition had significant influence on the oxygen consumption rate, on the loss of SO during storage, and on the sensory changes in wine. Initial headspace volume additionally made significant impact on the evolution of the sulphur dioxide and on the sensory profile of bottled wines.
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