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WineEast References Boulton, R.B., V.L. Singleton, L.F. Bisson, and R.E. Kunkee. 1996. Principles and Practices of Winemaking. New York: Springer Science+Business Media LLC. Crochiere, G.K. 2007. "Measuring oxygen ingress during bottling/storage." Practical Winery and Vineyard. (January/February): 74-84. Fugelsang, K.C. 2009. Personal communication. Gallander, J.F. (1991). "Wine oxygen level: how much is too much?" Proc. of The Ohio Grape-Wine Short Course. HCS Department Series 621. Wooster, OH. pp. 48-51. L opes P., C. Saucier, P. Teissedre and Y. Glories. 2007. "Oxygen transmission through different closures into bottled wine." Practical Winery and Vineyard. (January/February): 65-71. Ough, C.S. 1992. Winemaking Basics. New York: Food Products Press. Peynaud, E. 1984. Knowing and Making Wine. New York: John Wiley and Sons. S ith, C. 2002. Micro-oxygenation in extended maceration and early stages: immediate effects and early stages. Proc. of The Ohio Grape-Wine Short Course. HCS Department m Series 726. Wooster, OH. pp. 54-63. Specht, G., 2010. Yeast fermentation management for improved wine quality. In Reynolds, A.G., (Ed.), Managing Wine Quality (Vol. 2). (pp. 3-33). Woodhead Publishing Limited. Zoecklein, B.W., K.C. Fugelsang, B.H. Gump, and F.S. Nury. 1995. Wine Analysis and Production. New York: Chapman & Hall. cated that the level of oxygen permeation is lowest for screwcaps and "technical" corks, intermediate for conventional natural cork stoppers and highest for synthetic closures. Further, they showed that differences in oxygen pickup varied among grades of each closure. This variability could then provide an explanation for bottle to bottle variation. This finding was in agreement with the results reported by Crochiere (2007). Both studies reported the need to be more consistent in production standards of each type of closure as it relates to compression recovery and oxygen ingress rates. Author's note With this important information in mind, the Ohio State University/ Ohio Agricultural Research and Development Center Enology Program is taking a closer look at dissolved oxygen-management SUPPORT RESEARCH strategies in Ohio's commercial wineries. Through the Ohio Grape Industries Committee, the Enology Program recently purchased the NomaSense Trace Unit oxygen analyzer from Nomacorc. This equipment provides a non-invasive way to measure dissolved oxygen concentrations at the critical times of the winemaking process described above, with the ultimate goal of further increasing wine quality. A subsequent article will report the results obtained from trials with this equipment. WE Todd Steiner has been with the Ohio State University/Ohio Agricultural Research and Development Center for 23 years and has led the enology program since 2001. He serves as state enologist to the Ohio commercial wine industry with both research and extension responsibilities. & WINE INDUSTRY NEEDS THROUGH THE AMERICAN VINEYARD FOUNDATION Finding Solutions Through Research Drs. Walker and Cousins continue to develop rootstocks resistant to phylloxera and nematodes while displaying tolerance to abiotic stressors like drought and salts, with new selections from the Walker program now available to growers. Dr. Qian and others are studying the impact of closures with different oxygen transmission rates on aroma development with a focus on volatile sulfur compounds during post bottling aging. This work should help the industry make informed closure selections. For a wealth of useful viticulture and enology research and information, visit AVF.org, iv.ucdavis.edu, enologyaccess.org, or ngwi.org. P.O. Box 5779, Napa, CA., 94581 • T: (707) 252-6911 • Email info@avf.org. Visit our Web site at www.avf.org for information on funding and current research projects Win es & Vin e s AU GU ST 20 13 97