Published on August 29, 2024 by Faustine Milard
The role of oxygen and kinetic fermentation management in sparkling wine production: exploring new technical frontiers to understand and optimize the charmat process according to winemaking goals
Summary:
This presentation explores the importance of oxygen in the fermentation process to optimise wine production, focusing on oxygen management and fermentation kinetics.
Highlights:
- Role of oxygen: oxygen is crucial for yeast growth and flavour production, despite its negative reputation in some winemaking practices
- Fermentation management: sensors allow real-time monitoring of sugar consumption and CO2 production, providing a better understanding of fermentation kinetics
- Common mistakes: the injection of oxygen must be controlled and must not exceed the needs of the yeast to avoid undesirable effects on the wine
- Adaptive protocols: the use of advanced systems such as S5000 enables oxygen and nutrient dosages to be automatically adjusted according to fermentation needs
- Nutritional strategy: eliminating unnecessary additions of copper and DAP while maintaining controlled oxygenation can improve wine quality
