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23.006 Keywords • 48.226 Synonyms • 5.304 Translations • 28.313 Pronunciations

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oxidative expansion

oxidative treatment (GB)

Term for the removal method with which the winemaking in a controlled and dosed form a stronger contact with oxygen or even oxidation allows. Depending on the desired wine style, this is done at different stages of winemaking. The result is very dependent on the time and the amount of oxygen. This is also promoted by little to none sulphurize and waiving beautiful and filtration, This will be through esterification the bottle aging respectively. aging influenced and colour. odor and taste of the wine changed. Usually result full-bodied and long-lived wines with often but not necessarily sweeter taste. Characteristic of such wines is a typical nutty Clay (hazelnut, walnut). If it is more pronounced, this is called wine faults counted; see under Alterston,

Oxidative expansion takes place in certain variants of port wine and sherry, such as Banyuls. Madeira. Malaga. Marsala. Tokaj. Vin Jaune. Vin Santo and the like. When exposed to the heat, such wines are called Rancio, These wines are often used Spriten, whereby bacterial processes are prevented by the then high alcohol content. Such wines are also called southern wines in Switzerland. They are characterized by strong flavors for figs, dried fruit, nuts, Quinces and rancid (rancio) butter out. The color is in the range from yellow amber to dark brown. In contrast, a serves reductive expansion for the production of fresh, fruity Cry. Special forms of the metered supply of oxygen are ventilate and micro-oxygenation, See also under oxygen management,

Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,

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