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aération (F)
aerazione (I)
aireación (ES)
aeration (GB)
Conscious and controlled contact (also ventilation or aeration) of the must and the wine with air, resp. The responsive one contained therein oxygen, During winemaking, contact with oxygen must always be kept under close control, as this is undesirable on a larger scale oxidation, as well as the influence of different microorganisms and in the sequel too wine errors and spoiling leads. However, it can be too strong reduction also be detrimental by forming undesirable substances. Aeration of the must at or after the Press is for the following fermentation beneficial because oxygen to a small extent the multiplication of yeasts promotes. This is especially recommended for rotten grapes. By airing will be tannins precipitated. That will also be through the Most oxidation (Blowing in air).

In the red wine preparation is an air contact during the maceration through the so-called overpumping conducive. Also an open one racking (Transfer) especially of red wine into another container contributes positively to maturation. This can partly make wine mistakes like a lighter sulfurous off be cleaned up, because thiols (Mercaptans) and hydrogen sulfide be precipitated. At the Barrique or. barrel aging The oxygen entering the wine through the pores plays a positive role in improving the taste. Also at Decant (pour bottle into container), while decanting (Disconnecting from the depot, aerating) as well as panning in the glass Weingenuss there is a targeted air contact. A new, special form of precisely metered and targeted oxygen supply is the micro-oxygenation to optimize the taste and color of the wine. See also the topic under oxygen management,

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