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Geisenheim Institute

  • Varietal studied: Riesling
  • Launch date: July 2008
  • Completion date: June 2011
  • Research team leader: Dr. Rainer Jung
  • Research focus: Evaluating the influence of different bottling conditions, including:
    • Filling levels/head space volume
    • Vacuum of the head space
    • Inerting of the head space with CO2

University of California, Davis Department of Viticulture and Enology

  • Varietals studied: Chardonnay, Cabernet Sauvignon
  • Launch date: September 2007
  • Completion date: August 2009
  • Research team leader: Pr. Andrew Waterhouse
  • Research focus: understanding mechanisms governing oxidation; influence of metal ions; effect of temperature

Chardonnay: aging in barrels, stainless steel tanks, on lees versus without lees; oxygen consumption; color development
Cabernet Sauvignon: influence of polyphenol content, color and mouth feel development

Australia Wine Research Institute (AWRI)
  • Varietals studied: Sauvignon Blanc, Shiraz
  • Launch date: March 2008
  • Completion date: February 2011
  • Research team leader: Dr. Elizabeth Waters
  • Research focus: Assessing the effect of oxygen ingress on reduced and oxidized aroma formation, including:

Sauvignon Blanc: white wine color development; the role of winemaking variables (aging over yeast lees, applying copper fining prior to bottling)
Shiraz: influence of heavy or light grape pressing; the application of micro-oxygenation before bottling; taste, astringency and color development


Centro de Aromas, Pontificia Universidad Católica de Chile

  • Varietals studied: Carmenère
  • Launch date: January 2009
  • Completion date: December 2011
  • Research team leader: Dr. Eduardo Agosín
  • Research co-investigator: Dr. Felipe Laurie, Universidad de Talca
  • Research focus: Assessing the influence of oxygen on the evolution of Carmenère wine aromas, both fundamental studies on the role of oxygen on the fate of aromatic compounds – and their precursors – during aging; and applied studies on the impact of oxygen in Carmenère aromas during winemaking
    Relationship between the sensory and chemical evolution of the Carmenère grape at various levels of oxygen ingress Mechanisms involved and oxygen impact on varietal wine aromas like volatile thiols and norisoprenoid molecules and precursor molecules of these aromas

Institut National de la Recherche Agronomique at Montpellier (INRA)

  • Varietals studied: Red and rosé wines made from Grenache grapes
  • Launch date: September 2007
  • Completion date: August 2010
  • Research team leader: Dr. Véronique Cheynier
  • Research focus: Assessing the influence of oxygen on the evolution of polyphenolic compounds, including:

Grenache Rosé: must preservation against oxidation; color development
Grenache Rouge: flash release to create different tannins/anthocyanins ratio; the application of micro-oxygenation before bottling; color and mouthfeel development; techniques to monitor formation of oxidation polyphenolic markers



All studies will:
Measure oxygen and its impact Identify the impact of oxygen on sensory attributes Control the wine aging process At each research institute, each wine varietal will undergo different winemaking processes and experience wine preservation under different oxygen transmission rates and storage conditions.

Research Example The findings of this research platform will increase the understanding of the impact of oxygen on wine development and detail the role of the closure. The result will be higher efficiencies in reducing the number of faulty wines and thus greater consumer enjoyment.

Updated 12/18/08