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.
Digital Edition
AET 28.2 April/May 2024
May 2024
Business News - Teledyne Marine expands with the acquisition of Valeport - Signal partners with gas analysis experts in Korea Air Monitoring - Continuous Fine Particulate Emission Monitor...
View all digital editions
Events
Jul 10 2024 Birmingham, UK
Jul 21 2024 Cape Town, South Africa
Australasian Waste & Recycling Expo
Jul 24 2024 Sydney, Australia
Jul 30 2024 Jakarta, Indonesia
China Energy Summit & Exhibition
Jul 31 2024 Beijing, China
