Issue link: http://winesandvines.uberflip.com/i/62409
CO VER S T OR Y Keeping this in mind, you also need to consider the oxygen transfer rate (OTR) of the closure you have chosen to use. OTR is the amount of oxygen that can be transferred into the wine through the closure. OTR has been shown by the O2 W to have a significant impact on the development of red wine aroma in the bottle during aging/storage. This slow, continuous transfer of oxygen oxidizes phenolic compounds resulting in increased color stability and better mouthfeel. Reducing TPO at bottling and using gradual oxidation through closure OTR can enhance red wine. Screwcaps are an example of the lowest level OTR, while natural cork closures are among the highest. Nomacorc, being interested in the Dr. Véronique Cheynier of the Institut National de la Recherche Agronomique (INRA) in Montpellier, France. The INRA has been exploring the evolution of red wine aroma profiles, in particular red berry fruit attributes using Grenache wines at varying OTRs. The wines showed an increase in red berry fruit attributes as the OTR rate on the closure increased up to a point. These results indicate that the future may hold the possibility to choose a closure to best suit your particular varietal. In fact, Nomacorc is already producing closures with measurable OTR and continues to improve their designs. findings pertaining to the effects of oxygen exposure through closure OTR on red wine during bottle-aging, worked closely with another research partner of the O2 W, Quantification of oxygen Most wineries have monitored DO for years using a variety of reliable oxygen meters with submersible probes that can be dropped into a bottle or placed in-line. The meters use the Clark-type electrode to measure the DO. The electrode consists of a cathode and an anode submersed in an elec- trolyte. When the electrode is placed in the wine, the oxygen enters the sensor through a permeable membrane via diffusion; there it is reduced by the cathode, creating an electrical current that is then measured. Measuring HO and OTR poses an entirely different problem: How can you take measurements of DO, HO or OTR in a closed bottle or system and not be invasive? A new type of oxygen meter has been developed to do just that, measuring the oxygen without opening a bottle, container or any closed system. This technological advancement has given researchers and winemakers the ability to quantify oxygen content regardless of the container. Several QSEE US AT UNIFIED, BOOTH #1034 Wines & Vines JAnUARY 2012 39