{"title":"Sparging of white wine","authors":"J. Walls, S. Sutton, C. Coetzee, W.J. du Toit","doi":"10.1111/ajgw.12541","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Aims</h3>\n \n <p>Sparging with an inert gas is often used in the wine industry to lower the dissolved oxygen concentration in wine. It is not well known, however, if this practice affects the composition of wine, and as well as the physio-chemical and operating factors affecting the efficacy of sparging. The main aims of this study were to assess the effect of sparging on white wine composition and to elucidate winemaking related factors affecting its efficacy.</p>\n </section>\n \n <section>\n \n <h3> Methods and Results</h3>\n \n <p>Chenin Blanc and Sauvignon Blanc white wines were exposed to several sparging regimes to evaluate the effect of gas flow rate, wine temperature, gas composition, bubble size, repeated sparging and extended sparging on sparging efficacy and wine composition.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>Bubble size and wine temperature were the two main factors that influenced sparging efficacy the most. Sparging with nitrogen gas does not appear to influence the chemical composition of the wine to a large extent, except in the case of dissolved CO<sub>2</sub> concentration; however, sensory studies on its effects are required.</p>\n </section>\n \n <section>\n \n <h3> Significance of the Study</h3>\n \n <p>Sparging appears to be a safe practice for wine producers to lower dissolved oxygen concentration in wine if lost dissolved CO<sub>2</sub> can be replenished.</p>\n </section>\n </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.5000,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12541","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Australian Journal of Grape and Wine Research","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ajgw.12541","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 2
Abstract
Background and Aims
Sparging with an inert gas is often used in the wine industry to lower the dissolved oxygen concentration in wine. It is not well known, however, if this practice affects the composition of wine, and as well as the physio-chemical and operating factors affecting the efficacy of sparging. The main aims of this study were to assess the effect of sparging on white wine composition and to elucidate winemaking related factors affecting its efficacy.
Methods and Results
Chenin Blanc and Sauvignon Blanc white wines were exposed to several sparging regimes to evaluate the effect of gas flow rate, wine temperature, gas composition, bubble size, repeated sparging and extended sparging on sparging efficacy and wine composition.
Conclusions
Bubble size and wine temperature were the two main factors that influenced sparging efficacy the most. Sparging with nitrogen gas does not appear to influence the chemical composition of the wine to a large extent, except in the case of dissolved CO2 concentration; however, sensory studies on its effects are required.
Significance of the Study
Sparging appears to be a safe practice for wine producers to lower dissolved oxygen concentration in wine if lost dissolved CO2 can be replenished.
期刊介绍：
The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
