The difficulty in measuring oxygen has long been an obstacle to studies regarding its effects on wines.
Only since the 1990s, with the development of the first portable tests (oximeters), has the wine world gradually become interested in oxygen’s role in winemaking, and more recently, its effect after bottling and corking.
Just looking at the number of articles about oxygen confirms that there is a real and growing interest in the subject in the wine world. The subject of oxygen and its effect on the ageing of wines is not new when it comes to champagne.
Since the end of the 1980s, the professionals in champagne have been aware of the importance of the choices of the capsules.
Our work has shown that the micro-quantity of oxygen that penetrates through closures contributes to the sensorial evolution of champagnes (2,3,4,5).
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