Dissolved oxygen (DO) in wine is considered detrimental due to its oxidative properties. Thus, premium quality wine producers aim to minimize oxygen pick-up and deaerate wine before bottling. In addition, the CO2 content is adjusted to ensure cost effectiveness, constant quality and make sparkling wine sparkle.
To assure your product contains the target gas content, Anton Paar’s inline sensors for monitoring CO2 and DO content can easily be installed directly into your production line. You benefit from an accurate and reliable monitoring for a wide range of concentrations.
Download this application report to find out more.
Anton Paar Ltd
Tel: +44(0)1992514730
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