Original scientific paper

https://doi.org/10.15255/CABEQ.2018.1469

The Role of Redox Potential Measurement in Oak Barrel Wine Maturation

M. Berovič ; Department of Chemical, Biochemical & Ecology Engineering, Faculty of Chemistry and Chemical Engineering, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia
J. Nemanič ; Department of Enology and Wine Control, National Agriculture Institute, Eipprova 17, SI-1000 Ljubljana, Slovenia

Abstract

Redox potential measurement was efficiently used for monitoring the two-year maturation process of cultivar Blau Fränkisch wine in 225-L oak barrels. Redox potential of maturing wine was measured at six levels from the top to the bottom of the barrel. During the process of wine maturation, the formation and heterogeneity of redox layers, as well as the formation of various oxidoreductive zones were indicated. The end of barrel maturation process was represented with homogeneity of all redox zones where no differences in all measured levels were indicated.







This work is licensed under a Creative Commons Attribution 4.0 International License.

Keywords

wine fermentation monitoring; redox potential; oak barrel wine maturation

Hrčak ID:

218892

URI

https://hrcak.srce.hr/218892

Publication date:

10.4.2019.

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