h a l f b a k e r yBone to the bad.
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Brettanomyces is a yeast that can, in sufficiently large quantities, ruin wine. It grows in the absence of oxygen.
Simply packing or aerating wine in oxygen won't do, as this compromises the wine in other ways.
This device, part of a packing robot, detects the level of sulfur dioxide in a wine
bottle. If that level is over a certain amount some oxygen is blown into the top of the bottle just before corking/sealing/lidding.
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Well, multicomponent gas analysers are WKTE ... |
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Errata
- for "sulfur dioxide" read "oxygen"
- for "oxygen" read "sulphur dioxide" |
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