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Are my bubbles shrinking? A deeper look at oxygen desorption in wine

Gepost door JohnCopier 
Are my bubbles shrinking? A deeper look at oxygen desorption in wine
22 November 2022 19:04
Are my bubbles shrinking? A deeper look at oxygen desorption in wine

In the past decade, there has been an increasing amount of work dedicated to understanding micro-oxygenation in wine. Oxygen desorption into nitrogen gas is a similar process, but there has been little work focusing on this process and no work explicitly examining the effect that changes in wine components have on the process. The removal of excess dissolved oxygen from wine prior to bottling is commonly done in winemaking. A widely used method involves sparging nitrogen through the wine, in a process known as desorption. An indicator of the rate of oxygen desorption (DO) is the oxygen volumetric mass transfer coefficient (kLa), which can be determined experimentally. The aim of the study was to examine how temperature, superficial gas velocity, and ethanol and glycerol levels affected the kLa of dissolved oxygen into nitrogen gas in an aqueous solution of ethanol and glycerol.


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John

Life is always better when I wine.

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