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oxygen management

Different techniques used in the winemaking of "controlled supply of oxygen “To the complete opposite of“ preventing the influence of oxygen ”. Oxygen is absorbed when the surface of the must / wine comes into contact with air. These are especially all activities where mechanical movement takes place, such as Press. beautiful. filtration. deacidification. overpumping and bottling, But also with barrel aging finds a small supply of oxygen through the vascular cavities in the wood, as well as in the bottle aging through oxygen-permeable closure types. The second is also controlled consciously. The absorption is favored by large liquid surfaces, such as those found in tanks or drums or in the event of turbulent flow behavior. The uptake is also enhanced by low temperatures.

A consciously carried out and controlled contact with oxygen from grape and wine is by means of ventilate accomplished. The process depends on the type of wine you want. Dark, tannin-rich red wines are through the phenolic Connections against oxidation better protected than light, low-tannin red and white wines. A metered addition of oxygen is quite common when making red wine. In the case of white wines, on the other hand, the oxygen supply is prevented or minimized to the extent possible 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 lists of the numerous vinification measures or cellar techniques, as well as the wine, sparkling wine and distillate types 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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