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How much is oxygen affecting your wine?

Too much oxygen in bottled wine can seriously affect its shelf-life. This can be seen as a loss of fresh and fruity characters, lower levels of preservatives and an increased risk of spoilage. Audits of bottling lines carried out by the AWRI have shown that over 60% of the oxygen introduced into wine at bottling is present in the headspace and not detected by conventional quality control checks.

AWRI Commercial Services offers a simple, fast and effective bottling line audit service that will identify the highest risk processes in your bottling operations and help you to get on top of oxygen management and protect the shelf life of your wines. For more information, please contact or (08) 8313 6600.





New Holland


WID 2017