Dr. Carien CoetzeeBasic Wine15 December 2023 Part 1 of this blog series looked at different inert gases used in the cellar as well as strategies to inert gaseous tank spaces. Part 2 summarised the main findings of a study1 looking at inert gas effectiveness in...
Dr. Carien CoetzeeBasic Wine15 November 2023 Part 1 of this inert gas series explains certain principles relating to the use of inert gas as well as outlines the main properties of typical inert gases used in the winery. Winemakers often use inert gases...
Dr. Carien CoetzeeBasic Wine17 October 2023 Critical cellar practices involving the movement of wine, including racking, filtration, and pumping, all pose a threat of excess oxygen dissolving into the wine. The use of inert gas is often used to purge hoses,...
Dr. Carien CoetzeeBasic Wine30 October 2021 Inert gas sparging is often used as a tool to reduce the concentration of dissolved oxygen in wine thereby minimizing oxidation reactions which can be detrimental to the wine’s quality. Theoretically, dissolved carbon...
Dr. Carien CoetzeeBasic Wine19 August 2020 It is widely accepted that the presence of dissolved carbon dioxide will help protect the wine from oxygen pickup (and subsequent oxidation reactions). Often, wines with higher dissolved carbon dioxide content, such as...
