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oxygen management

Various techniques used in the winemaking from "controlled supply of oxygen "To the total opposite" preventing oxygen influence "stand. Oxygen uptake occurs when the surface of the must / wine comes in contact with air. These are especially all activities where a mechanical movement takes place, such as Press. beautiful. filtration. deacidification. overpumping and bottling, But also at barrel aging finds a low supply of oxygen through the vascular cavities in the wood, as well as in the bottle aging by oxygen-permeable closure types instead. The second is also consciously controlled. The uptake is favored by large liquid surfaces, such as those found in tanks or barrels or in turbulent flow behavior. Likewise, the recording is amplified by low temperatures.

A conscious and controlled contact with oxygen from grape and wine is made by ventilate accomplished. The method depends on the desired type of wine. Dark, tannin-rich red wines are due to the phenolic Connections against oxidation better protected than pale, tannic red wines and white wines. In the red wine preparation, a metered oxygen addition is quite common. In the case of white wines, on the other hand, the oxygen supply is prevented or minimized as far as possible in order to avoid the durability to increase. Certain wines like sherry and Madeira be with oxidative expansion manufactured. A new technique is a controlled, minimal supply of oxygen to the bottle via special closures (see under micro-oxygenation ).

Complete listings of the numerous vinification measures and cellar techniques, as well as the 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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