Why measuring O2 in the winemaking process ?
In the wine industry, monitoring and regulating carbon dioxide (CO2) and oxygen (O2) levels is of crucial importance for the production of high-quality wine. During the fermentation process, measuring CO2 levels enables to monitor its evolution and determine the optimum moment to stop fermentation, thus guaranteeing optimal flavor. Precise control of O2 levels is also essential for maceration, extracting compounds from grape skins, preventing oxidation and managing closed-tank fermentations, particularly in sparkling wine production. These measures also play an essential role in preserving the quality, stability and durability of bottled wine, helping to provide wine drinkers with exceptional products.