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Dissolved oxygen

rosé oxydation

Naturally present in wine, and necessary to vinification and part of the aging process,  dissolved oxygen favours, however, premature oxydation  and the development of microbiological agents.

An essential tool in the monitoring of your production and optimisation of your performance, oxygen level diagnosis allows you to preserve more consistently the profile of your wine, or even to validate the reasoned addition of oxygen, such as micro-oxygenation.


In order to accompany you during this process, the  ICV Group proposes a service ranging from occasional measurements to a complete audit of your procedures.



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