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 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...
