Effects of different enological treatments on dissolved oxygen in wines

More than 1,000 measurements of dissolved oxygen in wines were made to evaluate the influence of different technological practices (filtration, centrifugation, refrigeration, tartrate stabilization, bottling and micro-oxygenation) and of different conditions of maturation (stainless steel, concrete or wooden barrels). The micro-oxygenation of more than 100 red wines during storage in stainless steel tanks was effective in increasing the dissolved oxygen up to levels comparable to those in small wooden barrels. Nevertheless, the storage temperature should be taken into account to avoid oxygen accumulation