Wine color, aroma, and mouthfeel are critical to a consumer’s enjoyment of wine. From grape harvest to bottle opening, the management of these characteristics is at the heart of modern winemaking. Through its extensive research program, Nomacorc has developed a better understanding of the importance of oxygen and its role in modulating color, aroma and mouthfeel.

Oxygen can play a pivotal role in shaping wine’s sensory profile and also has the potential to make or break a wine. Proper oxygen management strategies are essential in helping winemakers deliver the best possible wine, and therefore require certain tools to measure and control oxygen. As a result, Nomacorc introduced its NomaSense™ oxygen analyzers, for the first time, allowing accurate measurement of the total amount of oxygen present in a bottle or picked up during any step of the winemaking process. In addition, Nomacorc created a series of closures, the Select® Series, which are precise, highly-technical winemaking tools that have oxygen ingress characteristics tailored to the needs of different wine styles. As such, selecting a closure with the adequate oxygen exposure in the bottle decreases the risk of reduction or premature oxidation, allowing optimal expression of the wine’s characteristics.

Managing Oxygen in Wine – A Tutorial:

Why does managing oxygen in wine matter? From aroma and flavor development to wine faults to bottle-to-bottle consistency, oxygen plays a critical role in winemaking and post-bottle development. This video showcases the importance of controlling oxygen exposure via the closure and during the bottling process.

To learn more about our oxygen management research and findings, visit our library database here>>