DO + CO2 + Turbidity

Question 1

Dissolved O2

Answer 1

white wine (pre-bottling) ideal: 0.4-1mg/L (ppm)

bulk wine in UK looking for pre-bottling level of less than 0.5 ppm

Total Packaging Oxygen (TPO): aim for 1-2mg/L

Example: Ch Ste Michelle Chardonnay winemaker says, “anytime you rack or pump, no matter how careful, you pick up 25% DO.” So they test randomly afterwards and if the pickup is more than that, they know to walk the line and look for leaks.

• Per Ch Ste Michelle - full DO saturation is 7.0 or 8.0 depending on temperature.
  
  • Most winery parameters are between 2.0 - 3.0
• Ch Ste Michelle doesn’t bottle in the winter because increased dissolved oxygen.

Question 2

Turbidity

Answer 2

Measured in NTUs (**)

Anything less than 1 unit NTU is considered clear

Question 3

CO2

Answer 3

Wine under cork:
1.2 g/L and over will push out corks
2 g/L and over can explode bottles

Bag-in-Box:
600 - 800 mg/L will swell bag at higher temps

Bulk wine:
CO2 can come out of solution near equator

Closures:
Screw cap releases no CO2
Corks will lose approx 100-150mg/L after shipment