The dynamics of the oxidation process of white wines depending on temperature, molecular oxygen rate and PH

Abstract

Oxidation processes are slow phenomena that take place throughout the wine's life, from the beginning of winemaking to aging in bottles. Several parameters play an important role in aging of the wine, such as the temperature and hygrometry during the storage of the bottles but also the permeability of the corks which will influence the amount of oxygen brought to the wine. The impact of storage conditions on the evolution of wine was studied by comparing storage in optimal conditions (temperature between 15 and 17°C, relative humidity 70%) representing aging in the cellar, and aging reproducing the conditions of a house or apartment (temperature fluctuation between 20 and 27°C and humidity depending on the seasons).