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oxidative expansion

oxidative treatment (GB)

Designation for the removal method, with which one at the winemaking in controlled and metered form a stronger contact with oxygen or even oxidation allows. This is done depending on the desired wine style at different stages of winemaking. The result depends very much on the time and amount of oxygen. This is also promoted by low to no sulphurize and waiver beautiful and filtration, This is through esterification the bottle aging or. aging influenced and colour. odor and taste of the wine changed. Usually result full-bodied and long-lasting wines with often but not necessarily sweeter taste. Characteristic of such wines is a typical nutty Clay (hazelnut, walnut). If stronger, this is called wine faults counted; see below Alterston,

An oxidative expansion takes place in certain variants of port wine and sherry, such as Banyuls. Madeira. Malaga. Marsala. Tokaj. Vin Jaune. Vin Santo and similar. With simultaneous effect of heat one calls such wines as Rancio, Often occurs with these wines Spriten, whereby the then high alcohol content prevents bacterial processes. Such wines are referred to as southern wines in Switzerland. They are characterized by strong flavors after figs, dried fruits, nuts, Quinces and rancid (rancio) butter off. The color is in the range of yellow above amber until dark brown. In contrast, one serves reductive expansion for the production of fresh, fruity Cry. Special forms of metered delivery of oxygen are ventilate and micro-oxygenation, See also below oxygen management,

Complete listings of the numerous vinification measures and cellar techniques, as well as the various wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,

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