Step 1 of 3 33% Publications and fact sheetsSelect any of these publications Lopes, P. Silva, M. Saucier, C. Teissedre, P.-L. Glories, Y. Oxygen transmission through different closures into bottled wine. Wines and Vines 96 (1a) : 38-42; 2015. Day, M.P. Schmidt, S. Wilkes, E. Effects of oxygen exposure during pressing and juice/wine handling. Australian & New Zealand Grapegrower & Winemaker (613) : 41-44; 2015. Scrimgeour, N., Godden, P. O2: how closures beat terroir. TONG about wine 18:20-27;2014 Howard, C. Oxygen – another tool for the winemaker's kit bag. Wine and Viticulture Journal 29(4):16-21;2014. Firstenfeld, J. Using closures to customize oxygen transmission: variety of alternative closures serves to protect and develop flavor characteristics. Wines and Vines 95(8):26-33;2014. Ugliano, M. Oxygen contribution to wine aroma evolution during bottle aging. Journal of Agricultural and Food Chemistry 61 (26) : 6125−6136; 2013. Ugliano, M. Dieval, J.-B. Siebert, T.E. Kwiatkowski, M. Aagaard, O. Vidal, S. Waters, E.J. Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure. Journal of Agricultural and Food Chemistry 60 (35) : 8561–8570; 2012. Ugliano, M. Dieval, J.-B. Vidal, S. Oxygen management during wine bottle ageing by means of closure selection current trends and perspectives. Wine & Viticulture Journal 27 (5) : 38–43; 2012. Ugliano, M. Kwiatkowski, M. Vidal, S. Capone, D. Siebert, T. Dieval, J.-B. Aagaard, O. Waters, E.J. Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon Blanc wines. Effect of glutathione, copper, oxygen exposure, and closure- derived oxygen. Journal of Agricultural and Food Chemistry. 59 (6) : 2564–2572; 2011. Waters, E. Ugliano, M. Kwiatkowski, M. Day, M. Bramley, B. Francis, L. Jung, R. Dimkou, E. Dieval, J-B. Aagaard, O. Nygaard, M. Vidal, S. Does winemaking continue after bottling? The influence of wine preparation for bottling and oxygen exposure during aging on wine composition. Chassagne, D; Gougeon, R.D. Wine active compounds 2011: Proceedings of the Second Edition of the International Conference Series on wine active compounds. 157–158: 2011. Siebert, T. E. Solomon, M. R. Pollnitz, A. P. Jeffery, D. W. Selective determination of volatile sulfur compounds in wine by gas chromatography with sulfur chemiluminescence detection. Journal of Agricultural and Food Chemistry 58 (17) : 9454-9462; 2010. Wirth, J. Morel-Salmi, C. Souquet, J. M. Dieval, J. B. Aagaard, O. Vidal, S. Fulcrand, H. Cheynier, V. The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines. Food Chemistry 123 (1) : 107-116; 2010. O'Brien, V. Colby, C. Nygaard, M. Managing oxygen ingress at bottling. Australian and New Zealand Wine Industry Journal. 24 (1) : 24-29; 2009. Ugliano, M. Kwiatkowski, M.J. Travis, B. Francis, I.L. Waters, E.J. Herderich, M.J. Pretorius, I.S. Post-bottling management of oxygen to reduce off-flavour formation and optimise wine style. Australian and New Zealand Wine Industry Journal. 24 (5) : 24–28; 2009. Skouroumounis, G. K. Kwiatkowski, M. J. Francis, I. L. Oakey, H. Capone, D. L. Duncan, B. Sefton, M. A. Waters, E. J. The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage. Australian Journal of Grape and Wine Research 11 3 : 369-384; 2005. 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