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Winemaking challenges

The Importance of Managing Total Package Oxygen

TPO refers to the amount of oxygen present in a sealed wine package (bottle / BIB), including the headspace and dissolved oxygen within the wine itself. Excessive levels of oxygen can have detrimental effects on wine quality, leading to oxidation, loss of aromas, and premature aging. Managing TPO is crucial to ensure the preservation of the wine’s desired sensory characteristics and shelf life.

TPO level to target

The recommended TPO in a 75 cL bottle is less than 2 ppm for conventional wines and less than 1 ppm for low sulfite wines. For bag-in-box packaging, targeted TPO should be less than  4 mg/L whatever the bag volume. By measuring oxygen at different stages, critical pick-up stages can be identified and optimized to achieve the desired TPO levels.

Closure Selection and Application

Closure choice and more particularly closure oxygen ingress significantly impact the wine evolution after bottling. Choosing the right oxygen permeability and ensuring proper application techniques contribute to bring desired oxygen levels in the sealed package and make the wine evolve as intended.

  • This advanced instrument allows us to perform precise and reliable TPO measurements from the initial wine transfer to the final package sealing. This enables to identify any critical points where oxygen may be introduced, allowing for targeted interventions and process improvements.
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  • Our Select range of NOMACORC closures is the most advanced on the market, capable of offering distinct oxygen ingress levels to properly manage the wine's aromatic profile over the course of bottle aging
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