Deliberate and controlled contact (also ventilation or aeration) of the must and the wine with air, or the reactive it contains oxygen, During vinification, contact with oxygen must be kept under constant control, as this is undesirable to a large extent oxidation, as well as the influence of various microorganisms and subsequently too wine errors and spoilage. However, its too strong reduction can also be disadvantageous through the formation of undesirable substances. Airing the must during or after Press is for the following fermentation advantageous because oxygen to a small extent increases the yeasts promotes. This is particularly recommended for rotten grapes. By ventilation tannins precipitated. That is also through the Most oxidation (Blowing in air).
When making red wine, there is air contact during the maceration by the overpumping conducive. Also an open one racking (Transfer) especially from red wine to another container contributes positively to the maturation. With that, too wine faults like an easy one sulfurous off be cleaned up because thiols (Mercaptane) and hydrogen sulfide be canceled. At the 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) when decanting as well as swinging in the glass when Weingenuss there is a targeted air contact. A new form of precisely metered and targeted oxygen supply is the micro-oxygenation, with which the taste and color of the wine are optimized. See also on the topic below oxygen management,