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Nondestructive Colorimetric Method To Determine the Oxygen Diffusion Rate through Closures Used in Winemaking

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Faculté d'Oenologie de Bordeaux, Université Victor Segalen Bordeaux 2 UMR 1219 INRA, 351 Cours de la libération, 33405 Talence Cedex, France
Cite this: J. Agric. Food Chem. 2005, 53, 18, 6967–6973
Publication Date (Web):August 6, 2005
https://doi.org/10.1021/jf0404849
Copyright © 2005 American Chemical Society
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Abstract

Oxygen is one of the most important factors determining the aging potential of bottled wine, and oxygen diffusion into bottled wine is extremely dependent on the sealing effectiveness of the closure. A nondestructive colorimetric method was developed to measure oxygen diffusion from 1 to 9.8 mg/L during the postbottling period. This method was used to study oxygen diffusion through different closures available on the market. After 365 days of horizontal storage, only the control bottle was impermeable to atmospheric oxygen; all other closures exhibited variable rates of oxygen diffusion, which were much greater in the first month than in the following months. It was shown that the rate of diffusion was clearly influenced by the type of closure material used.

Keywords: Indigo carmine; sodium dithionite; oxygen diffusion; closures; bottles

*

 Corresponding author (e-mail [email protected]; fax 33-556-84-d6468).

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This article is cited by 49 publications.

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