Observations on the oxygen consumption during maturation of wines on lees

Observations on the oxygen consumption during maturation of wines on lees

Traditional enological practices (« Bâtonnage » or « microoxygénation » techniques) during wine aging on yeast lees include limited repetitive additions of small amounts of oxygen to the wines. Such empirical practices are generally associated with a limited homogenisation of wine and lees. In this...

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Bibliographic Details
Main Authors:	Caroline Fornairon-Bonnefond, Jean-Paul Mazauric, Jean-Michel Salmon, Michel Moutounet
Format:	Article
Language:	English
Published:	International Viticulture and Enology Society 1999-06-01
Series:	OENO One
Subjects:	Yeast Saccharomyces cerevisiae lees wine aging oxygen demand
Online Access:	https://oeno-one.eu/article/view/1030

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