Factors Influencing the Oxidation Phenomena of Sherry Wine

Abstract

In this work some of the factors that influence the redox stability of sherry wines of the "fino" type were studied, in particular, dissolved oxygen concentration, container size, temperature, and ferric ion concentration. These factors significantly affect the oxidation process of some types of sherry wines that can occur during post-bottling storage. Due to its special equilibrium, the biologically aged wine of the Sherry zone, if not well stabilized, can suffer oxidation phenomena that impact its organoleptic properties. Temperature and iron content have been shown to influence the kinetic constant of the oxidative process. Initial dissolved oxygen affects initial oxidation rates as well as the final oxidation level. On the other hand, container size determines the total content of oxygen dissolved in the liquid, which can also influence the evolution of the process. The demetallization of wine by application of an ion exchange resin is proposed as a technique to reduce oxidative damage.