Oxygen
Oxygen plays a role in winemaking in two distinctly different ways at two different stages: Early on it’s what allows the wine yeast to grow successfully, ensuring a vigorous fermentation. Later on, it’s what allows the wine to develop and maturate during the aging process. Recognised by the OIV, oxygen is permitted for use in grape wine in over 50 countries worldwide.
Gas used for operations of hyperoxygenation of must or oxygenation of wine. It is also used pure or mixed with nitrogen (reconstituted air) during alcoholic fermentation (pumping).
Colourless, odourless gas without flavour. Non flammable, it supports combustion. The weight in grams of a litre of oxygen under normal conditions under the pressure of 760 mm of mercury and at 20°C is 1.429 g. A volume of water dissolves 0.0325 volume of oxygen (44 mg/l). This solubility is 0.049 ml at 0°C (70 mg/l) and a volume of alcohol dissolves 0.1428 volume of oxygen. It is therefore possible to dissolve 44 ml of oxygen at 20°C in a litre of wine with an alcoholic strength of 12% vol. In association with nitrogen (air) the maximum solubility of oxygen is 10.27 ml/l in water at 20°C that is about 13.9 ml in a litre of wine whose alcoholic strength is 12% vol. For further substance information, please see the International Oenological Codex.
Synonym(s): not available at this time.
CAS Number: 7727-44-7
E Number: 948
INS Number: 948
International Organisations
Codex Alimentarius
-Classification, Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Stabiliser Oxygen: processing aid Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) The goal of oxygenation should not be to desulphite musts or wines containing too much sulphur dioxide.
FIVS
Classification Category 2 – Naturally occurring in grapes and treatment residual in wine
Recommended Usage
Please refer to the Joint FAO/WHO Expert Committee on Food Additives’ (JECFA) “acceptable daily intake” (ADI) for recommended usage.
As outlined in the OIV’s International Code of Oenological Practices, oxygen is used:
For operations of hyperoxygenation of must or oxygenation of the wine. It is also used pure or mixed with nitrogen (reconstituted air) during alcoholic fermentation (pumping).
Usage in Winemaking:
Oxygen is used for oxygenation in wines and for hyper-oxygenation of musts.
See FIVS technical papers for more information - click here.
