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...
Dr. Carien Coetzee Basic Wine 11 August 2020 The concentration of dissolved carbon dioxide (CO2) can have a major influence on the sensory perception of wine. Attributes commonly associated with CO2 in beverages include “tingling”, “prickling”, “burning”, “fizzy” and...
