UVaMOX, Valladolid University: the hidden micro-oxygenation of wine

We interviewed the directors and co-founders of the UVaMOX research group about the hidden micro-oxygenation of wine. UVaMOX is a multidisciplinary group of the Department of Oenology of the University of Valladolid.

Prof. María Del Álamo-Sanza and Prof. Ignacio Nevares Domínguez have been working for years on measuring oxygen during the winemaking process. The researchers wanted to verify what happens depending on the different materials in contact with the wine: butyl, natural, nitrile, epdm rubber and PE-UHMW.

The role of hoses is the most important since wine remains in contact with the material of the hoses for the longest time.

After carrying out accurate tests, they identified the elastomer that guarantees the least micro-oxygenation of the wine, offering the best performances: butyl.