The standard pressure values to which the wine is subjected have no significant impact on oxygen dissolution.
Pressure only has an impact when handling oxygen via a high-flow pump, for example, or with a height differential between the pumping point and the barrel entry point, for example.
During pumping, when the wine pressure reaches 2 bars, the quantity of oxygen potentially dissolved 15 mg/l (at 25°C).
It is therefore necessary to be particularly vigilant when choosing flow rates during pumping.
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