Environmental laboratory
Determination of Oxygen in Wine
Jun 15 2009
Author: Petra P?tz, ?Dipl.-Ing. Chemie? Application Lab. Products, HACH LANGE GmbH, on behalf of Hach Lange GmbH
For more than 2,000 years, winegrowers have been trying to keep the oxygen content of their wines as stable and as low as possible. Undesirable oxidation processes, which can strongly impair the quality of the wine, should be avoided. The oxygen concentration in wine is therefore measured at a number of stages (production, storage, filling). The new digital LDO technology makes this determination simpler and more reliable than ever before. The HACH LANGE LDO sensor can measure the oxygen content quickly and simply anywhere.
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