Pressure-driven CO2 desorption self-inertizes the headspace and reduces wine loss in sealed oak barrels

This publication has 23 references indexed in Scilit:

• Reassessing dissolved oxygen measurement in wines: physicochemical and metrological limitations of mass-based reporting
  Food Chemistry, 2026
• Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics
  Food Research International, 2021
• In-situ monitoring of wine volume, barrel mass, ullage pressure and dissolved oxygen for a better understanding of wine-barrel-cellar interactions
  Journal of Food Engineering, 2021
• Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles
  Food Chemistry, 2020
• Sorption of water–ethanol mixtures by poplar wood: swelling and viscoelastic behaviour
  Wood Science and Technology, 2018
• Distributed monitoring system for precision enology of the Tawny Port wine aging process
  Computers and Electronics in Agriculture, 2018
• On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines
  Food Chemistry, 2017
• Ratiometric Oxygen Imaging to Predict Oxygen Diffusivity in Oak Wood During Red Wine Barrel Aging
  Food and Bioprocess Technology, 2016
• Indoor air temperature monitoring: A method lending support to management and design tested on a wine-aging room
  Building and Environment, 2015
• A Fickian model for calculating wine losses from oak casks depending on conditions in ageing facilities
  Applied Thermal Engineering, 2005