Key player in the Provence French wine region, renowned for the quality of its rosé wines, Estandon Vignerons has made oxygen control an essential tool for the continuous improvement of their practices.
Dissolved carbon dioxide in wines is a key quality parameter and plays a major role in the wine sensory profile. Measuring accurately the dissolved CO2 concentration is therefore crucial, both in the enological and consulting laboratories and directly in the cellar.
We launch a series of 4 webinars in 2019 dedicated to oxygen and polyphenols management in wine.
Gain access to more than a decade of industry research in oxygen and polyphenol management by joining our webinars
The Ravoire & Fils company, trading at nearly 5 million bottles per year, has been closely examining oxygen management during bottling
Does shelf life also apply to wine? Right now, no wine label bears the words “best if consumed before…”