Vinification and aging: how much oxygen to add and when?
In his day, Pasteur already identified the importance of oxygen to wine and his famous quotation is often repeated: “It’s oxygen that makes wine.” A great deal of scientific work has been done on the impact of oxygen on wine. This article aims to review current thinking on the quantities of oxygen...
| Main Authors: | , |
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| Format: | Article |
| Language: | deu |
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International Viticulture and Enology Society
2020-01-01
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| Series: | IVES Technical Reviews |
| Online Access: | https://ives-technicalreviews.eu/article/view/3097 |
| Summary: | In his day, Pasteur already identified the importance of oxygen to wine and his famous quotation is often repeated: “It’s oxygen that makes wine.” A great deal of scientific work has been done on the impact of oxygen on wine. This article aims to review current thinking on the quantities of oxygen that are, or should be, supplied to wine during vinification and aging.
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| ISSN: | 2680-4905 |