{"id":8011,"date":"2024-10-14T12:38:46","date_gmt":"2024-10-14T10:38:46","guid":{"rendered":"https:\/\/www.jvigas.com\/?page_id=8011"},"modified":"2024-10-14T12:38:48","modified_gmt":"2024-10-14T10:38:48","slug":"innovation-in-oxygen-transfer","status":"publish","type":"page","link":"https:\/\/www.jvigas.com\/en\/innovation-in-oxygen-transfer\/","title":{"rendered":"Innovation in Oxygen Transfer"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”on|on|off” _builder_version=”4.24.2″ _module_preset=”default” header_font=”|700|||||||” header_font_size=”48px” header_2_font=”|600|||||||” header_2_font_size=”30px” global_colors_info=”{}”]<\/p>\n

OTR<\/strong><\/h1>\n

The importance of oxygen permeability<\/span><\/h2>\n

 <\/p>\n

[\/et_pb_text][et_pb_text disabled_on=”off|off|on” _builder_version=”4.24.2″ _module_preset=”default” header_font=”|700|||||||” header_2_font=”|600|||||||” header_2_font_size=”16px” global_colors_info=”{}”]<\/p>\n

OTR<\/strong><\/h1>\n

The importance of oxygen permeability<\/span><\/h2>\n

 <\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”3_4,1_4″ disabled_on=”on|off|off” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”3_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” global_colors_info=”{}”]<\/p>\n

<\/span><\/p>\n

The oxygen contribution after bottling with a properly corked cork comes from the cork itself<\/strong> and not from the ingress of external oxygen. <\/span><\/p>\n

The oxygen permeability<\/strong> of the corks and the wine storage conditions<\/strong> are key parameters to ensure its correct organoleptic state. These influence the evolution of still wine at both an analytical and sensory level. <\/span><\/p>\n

The bottling<\/strong> process (regularity and control of oxygen ingress) has been reaffirmed as a critical and important point<\/strong> to achieve the desired wine evolution.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.jvigas.com\/wp-content\/uploads\/2024\/04\/JVIGAS_MARBRE_TAPS_01-scaled-e1581501072819-3-copia-1.png” title_text=”JVIGAS_MARBRE_TAPS_01-scaled-e1581501072819-3 copia” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ disabled_on=”off|on|on” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.jvigas.com\/wp-content\/uploads\/2024\/04\/JVIGAS_MARBRE_TAPS_01-scaled-e1581501072819-3-copia-1.png” title_text=”JVIGAS_MARBRE_TAPS_01-scaled-e1581501072819-3 copia” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” global_colors_info=”{}”]<\/p>\n

The oxygen contribution after bottling with a properly corked cork comes from the cork itself<\/strong> and not from the ingress of external oxygen. <\/span><\/p>\n

The oxygen permeability<\/strong> of the corks and the wine storage conditions<\/strong> are key parameters to ensure its correct organoleptic state. These influence the evolution of still wine at both an analytical and sensory level. <\/span><\/p>\n

The bottling<\/strong> process (regularity and control of oxygen ingress) has been reaffirmed as a critical and important point<\/strong> to achieve the desired wine evolution.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” global_colors_info=”{}”]<\/p>\n

The position of the bottle<\/strong> after corking is essential, and the results obtained vary depending on whether it is stored vertically or horizontally.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” global_colors_info=”{}”]<\/p>\n

The cork’s recovery time immediately after corking, from one to five minutes<\/strong>, must be respected, and bottles should not be moved or stored horizontally until this time has passed.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” global_colors_info=”{}”]<\/p>\n

Oxoluminescence<\/strong> has been validated as a method for measuring oxygen permeability in cork stoppers, as the conclusions drawn at the laboratory level are applicable to wine.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”on|off|off” _builder_version=”4.24.2″ background_image=”https:\/\/www.jvigas.com\/wp-content\/uploads\/2023\/09\/sven-wilhelm-2cRXSWyMHA8-unsplash-scaled.jpg” min_height=”400px” custom_margin=”||-1px|||” custom_padding=”0px||0px|||” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” custom_padding=”173px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” header_font=”|||on|||||” header_text_align=”center” header_text_color=”#FFFFFF” header_font_size=”48px” header_line_height=”1.4em” global_colors_info=”{}”]<\/p>\n

LAST PROJECTS<\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”off|on|on” _builder_version=”4.24.2″ background_image=”https:\/\/www.jvigas.com\/wp-content\/uploads\/2023\/09\/sven-wilhelm-2cRXSWyMHA8-unsplash-scaled.jpg” min_height=”400px” custom_margin=”||-1px|||” custom_padding=”0px||0px|||” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.20.2″ _module_preset=”default” custom_padding=”173px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” header_font=”|||on|||||” header_text_align=”center” header_text_color=”#FFFFFF” header_font_size=”40px” header_line_height=”1.4em” global_colors_info=”{}”]<\/p>\n

LAST PROJECTS<\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.24.2″ _module_preset=”default” custom_padding=”1px|||||” global_colors_info=”{}”][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4.24.2″ _module_preset=”default” custom_padding=”55px|||||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” header_4_font=”|||||on|||” header_4_font_size=”22px” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Otr evaluation in different closures<\/strong><\/span><\/h4>\n

<\/span><\/p>\n

Understanding the basic principles of permeability.<\/span><\/p>\n

Standardizing a reliable internal method to measure OTR.<\/p>\n

Studying the behavior of different stoppers.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” header_4_font=”|||||on|||” header_4_font_size=”22px” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Evolution and traceability with qr\/nfc technology<\/strong><\/span><\/h4>\n

<\/span><\/p>\n

Defining a method for measuring permeability.<\/span><\/p>\n

Evaluating this parameter under different conditions in the production of cork stoppers.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” header_4_font=”|||||on|||” header_4_font_size=”22px” global_colors_info=”{}”]<\/p>\n

Otr evolution determination (i)<\/strong><\/span><\/h4>\n

<\/span><\/p>\n

Identifying the production process parameters of stoppers that influence oxygen permeability (mg O2).<\/span><\/p>\n

Studying the effects on the wine matrix.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”16px” header_4_font=”|||||on|||” header_4_font_size=”22px” global_colors_info=”{}”]<\/p>\n

Otr evolution determination (i)<\/strong><\/span><\/h4>\n

 <\/p>\n

Deepening the study of significant factors based on previous projects.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

OTR The importance of oxygen permeability  OTR The importance of oxygen permeability   The oxygen contribution after bottling with a properly corked cork comes from the cork itself and not from the ingress of external oxygen. The oxygen permeability of the corks and the wine storage conditions are key parameters to ensure its correct organoleptic […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-8011","page","type-page","status-publish","hentry"],"yoast_head":"\nInnovation in Oxygen Transfer - J\u00b7Vigas<\/title>\n<meta name=\"description\" content=\"Oxygen Transfer. JVigas OTR Projects. Oxygen transfer, key to wine evolution.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.jvigas.com\/en\/innovation-in-oxygen-transfer\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Innovation in Oxygen Transfer - J\u00b7Vigas\" \/>\n<meta property=\"og:description\" content=\"Oxygen Transfer. JVigas OTR Projects. 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