Research group UVaMOX has an excellent international reputation within the field of oxygen evaluation in wines and other drinks before and after packaging. It is a member of the international association O2inwines (www.o2inwines.org), a non-profit organization which offers solutions with a scientific base to problems of management of oxygen in wine. UVaMOX is pioneer in the study of oxygen management and its evaluation in Spain and the world. Now we have broadened out monitoring skills for oxygen dissolved through non-invasive optic technology with the aim of offering a service which will measure all the oxygen in a bottle with measures in both the headspace and in the liquid. The oxygen levels will be measured in µg/L. 

The presence of oxygen in a bottle with a non-controlled bottling/capping can vary from 4 mg/L to 1 mg/L of wine. This could be a problem since none of the traditional ways of bottling has a monitoring of the oxygen levels in its headspace as part of their control strategies. A level of oxygen of 4 mg/L may be equivalent to a decrease of more than 10 years of the bottled wine shelf life.

This work focuses on the oxygen auditories: 

- Aptitude tests for bottling lines. 

- Characterization and zonification of oxygen in fermenters and other processes. 

- Evaluation of oxygen permeability of differents packagings.