Study On Management Of Dissolved Oxygen In Wine Production

The oxygen has two sides influence in the winemaking with the development of winemaking technology. The content of dissolved oxygen was investigated by polarographic determination, chemical method and optical fiber oxygen sensor for revealing the effect of wine quantity of the dissolved oxygen in the different stage and setting up an effective detection mechanism of dissolved oxygen. The quantity of different concentration of dissolved oxygen was measured by controlling the concentration of dissolved oxygen at the fermation, after the formation and filling process.The result indicated that the more oxygen dissolved when the fermentor was rotated. The content of dissolved oxygen increased temporarily and at last returned low level in the process of homogeneity, fining and refrigeration, while the content of oxygen of wine increased obviously without any treatment of prevent against oxygen in the filling process.The treatment of prevent against oxygen after formation could protect the colour of the wine. Meanwhile the treatment of prevent against oxygen decreased the consumption of sulfur dioxide, and extended the time of sulfur dioxide, was positive for the wine. The quantity of wine could be forecasted and assess by means of determining the content of dissolved oxygen during the bottle aging.The control and test of dissolved oxygen was finished during the winemaking process, and we built a monitor model to to proceed the management of quantifiable dissolved oxygen. Meanwhile we could grasp the life cycle of the wine and shelf life by tested dissolved oxygen, YSO2, chromaticity et al.