Poorly managed oxygen exposure can lead to browning, reduced aromatics, off flavors, and the growth of spoilage organisms. High levels of TPO and OTR generally reduce the shelf life of the wine in the bottle. But you can take control of oxygen exposure during and even after bottling your wine.
Managing Oxygen During and After Wine Bottling: A Discussion of Total Package Oxygen & Cork Oxygen Transfer Rate
by Jane and Gabe Jackson
What is Total Package Oxygen (TPO)?
Total Package Oxygen (TPO) is the accumulated amount of oxygen present in bottled wine after bottling. It consists of oxygen present in the wine and in the headspace, as well as oxygen forced into the bottle by the compression of the cork during insertion.
What is Oxygen Transfer Rate (OTR)?
Oxygen Transfer Rate (OTR) is the ppm of oxygen over time that passes through the cork into bottled wine.
Why are TPO and OTR important?
Poorly managed oxygen exposure can lead to browning, reduced aromatics, off flavors, and the growth of spoilage organisms. High levels of TPO and OTR generally reduce the shelf life of the wine in the bottle.
Target range of TPO in ppm
TPO targets are shown below, based on research cited by the Australian Wine Research Institute:
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