The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines

Table 3

Technological doses of oxygen present during wine maturation.

Technological process	Oxygen amount
Filtration	2-4 mg/L [10]; 4-7 mg/L [1]
Centrifugation	0.95 mg/L [10]; 8 mg/L [1]
Maturation in wood barrels	20-50 μg/L [10]
Total Oxygen Package (TPO)	1-9 mg/L [[13]; [48]]
Aging in bottles	0.005-5 mg/L/year [48]