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Abstract

Sulphur dioxide (SO2) antiseptic and antioxidant role allows it to preserve the wine from oxygen’s negative effects. However, its use is increasingly challenged by the concerns of consumers and producers who want to limit the chemical inputs in wines. During winemaking, many stages can lead to a transfer of oxygen to the wine. Bottling is crucial. In order to limit oxygen addition to the wine, various inerting devices have been developed by manufacturers. The first part of this work aims to understand the influence of bottle inerting sequence, rate work and pressure of inert gas, on the amount of oxygen in the bottle before filling. The results indicate that the level of oxygen brought to the wine depends on the settings implying to adapt them specifically to each bottling setup. Once inerted, the bottles are filled and corked. The influence of the filling nozzle and of the inerting devices on the oxygen addition was studied. The amount of oxygen brought to the wine during bottling was significantly reduced by the use of inerting devices. The influence of the filling nozzle and the setting conditions used was also highlighted. Thus, good management of oxygen addition requires the mastery of the bottling chain.

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