INFLUENCE OF ENOLOGICAL TREATMENTS ON DISSOLVED OXYGEN CONTENT OF MOROCCAN RED WINE
- Faculty of Science, Mekn?s University Moulay Ismail, BP 11201, Ave Zitoune, Mekn?s, Morroco.
- Company LES CELLIERS DE MEKNES, Morroco.
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Abstract
The aim of this study is to investigate the impact of different technological operations on dissolved oxygen amount. The concentration of oxygen is measured before and after different operations (ranking, earth filtration, tangential filtration, cadridgue filtration, and bottling) in cellar IQQDAR of company LES CELLIERES DE MEKNES, Morroco. It showed that all treatment increase significantly (p<0, 05) the dissolved oxygen amount in the red wine. The greatest increase has been observed during ranking (reception of wine) and bottling of wine, 1,81 and 2,7 mg/L,respectively.
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Mohamed BEN AZIZ, Hasna NAIT M?BAREK, Hicham DOUIEB and Hassan HAJJAJ. (2016); INFLUENCE OF ENOLOGICAL TREATMENTS ON DISSOLVED OXYGEN CONTENT OF MOROCCAN RED WINE, International Journal of Advanced Research (IJAR), 4 (03), 156-160, ISSN 2320-5407.
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