Oxidation
The degrading action of oxygen on a wine is known as oxidation. Exposure of the wine to oxygen in the winery is carefully controlled. Exposure to oxygen during racking and ageing in barrel can improve the wine.
Oxidation
In fats and oils, the process in which unsaturated fatty acids react with oxygen, resulting in rancidity.
Oxidized
Describing wine or other food that has been in contact with air too long, causing it to darken and small stale.
Oxidation
Tasting term describing the degrading action of oxygen on a wine.
Oxidized
Close term to nutty.
Oxidation: The changes in wine caused by exposure to air.', '', 250)"; onMouseout="hideddrivetip()"Oxidation ...
Oxidation: Chemical term relating to the reaction of juice, must, or wine with oxygen. Typical negative side effects of such reactions are browning of wine and juice and "cooked" flavors and aromas.
oxidation : The chemical reaction between wine components and oxygen. In white table wines oxidation is rarely beneficial resulting in brown coloured wines lacking fresh fruit character.
Oxidation/Oxidised
What happens to the surface of a cut apple when exposed to air. Grapes and grape juice oxidise if not handled carefully. Bottled wine will also oxidise if the seal is not airtight.
oxidation, potentially serious calamity that can strike grapes, grape juice and wine if they are over-exposed to oxygen, making them go brown (like a cut apple) and taste flat.
Oxidation Change or deterioration due to exposure to air, in whites changes the colour to dark yellow, altering the taste (called maderisation). Controlled aeration is done for the desirable development of the wine.
Oxidation: The presence of oxygen causes wine to decompose, turning it eventually to vinegar. Higher temperatures speed the process.
Oxidation: Over-exposure to oxygen - causing a chemical change resulting in stale, rotten flavors and colors.
Plonk: Describing low quality wine, British slang for cheap wine.
Oxidation - process of aging that occurs when oxygen comes in contact with wine.
Phylloxera - A root louse that attacks the roots of Vitus Vinifera grapes causing the death of the vine over a period of several years.
Pips - Grape seeds.
Oxidation: Generally occurs in young and fruity white wine and turns them flat and brown in color, common in homemade wine.
Pale: Describes wine of low intensity.
Oxidation
The destructive action of oxygen on a wine.
Peak
A subjective evaluation of when a wine reaches its prime for drinking. This is usually expressed as a year or range of years.
Oxidation: A flaw that occurs in young and fruity white wine turning them flat and brownish in color. Sometimes referred to as maderiztion.
Pale: Used to describe wines of low chromatic intensity.
OXIDATION
The chemical reactions involved in combining oxygen with wine to produce "oxidized" changes in the flavors and color of the wine. In table wines, oxidation is almost always undesirable, and irreversible.
Oxidation
Oxygen plays a critical role in the production and aging of wine, but its interaction with it must be carefully managed.
[edit] Oxidation
See also: Premature oxidation
The oxidation of wine is perhaps the most common of wine faults, as the presence of oxygen and a catalyst are the only requirements for the process to occur.
Stifling Oxidation
An important reason for adding SO2 when you rack is to avoid oxidation. It does this in three main ways.
Oxidation
Excessive oxidation from prolonged contact with air. Oxidation causes wine to brown and produces an unpleasant flavour and odour.
OXIDATION: Browning under the influence of air which causes spoilage except in the case of sherry which is an oxidised wine. A good demonstration of oxidation when an apple is cut & left for a short period, the apple turns brown.
Preventing oxidation also affects lung health - as much in some cases as the difference between smoking and not smoking.
Oxidación (oxidation) Chemical reaction between different components of wine and oxygen in the air.
This method of fermentation gives the wine a slight oxidation that deepends its colour and imbues rich, nutty flavours. ampelographyThe science of grape vine identification. amphoraAncient wine container, having two handles.
A compound produced by fermentation and oxidation exhibiting fruity, chocolate, pumpkin type aromas. Acetaldehyde has been shown to assist in the stabilization of wine color.
Acetic
The vinegar-like off odor of acetic acid.
Accident (oxidation or reduction) causing a loss of limpidity of the wine.
CAUDALIE (CAUDALY)
Measuring unit of the duration of persistence in mouth of the flavours after tasting.
CEP (STOCK)
Vine.
CÉPAGE (TYPE OF VINE)
Variety of young vine.
Oxidation, as you probably know more than I (it's been 30+ years since I took a chemistry course), involves a chemical reaction where oxygen molecules attach to certain other large and, in this case, organic molecules.
In this way the wine will increase its oxidation and its color will get darker, while exalting toasted and nutty aromas.
Oxidation
Oxidation is the reaction of oxygen and something else, such as wine. It usually, but not always, negatively affects the wine quality. Oxidized white wines often have an unpleasant brown color and don't taste good.
It is of higher quality, with less bitterness and oxidation. The leftover skins, pips and pulp is called the marc, pommace, or cake.
Contact with air must be restricted to prevent oxidation during fermentation. In very large containers, the volume of carbon dioxide given off is sufficient to prevent entry of air.
The resemblance to Madeira comes from the fact that oxidation is an intrinsic aspect of this unique wine. Oxidation occurs as the wines are heated in the estufa, so it may be that wines that taste Madeirised have been the victim of poor storage.
Five days later it showed no hint of oxidation and in fact seemed to be shutting down and slosing a bit. Still, it was in no way deteriorating, with appealing black fruit and fragrant pepper on the nose and palate.
In particular, extended barrel aging allows the tannins of red wines to soften and the fruit in the wine to emerge in response to the gradual oxidation allowed by barrel aging.
Hygiene and sterility are priorities to try and ensure that the risks of contamination and oxidation are minimised.
Used to kill wild yeasts, sterilize equipment and prevent oxidation. A naturally occurring substance. Small amount of sulfur dioxide, a
preservative, may be used both in the vineyard and during winemaking to protect grapes and wine from spoilage.
Do you smell any vinegar (sign of oxidation) or musty cork (sign of faulty cork) smells? Taste the sample, is it in good condition, free of any apparent oxidation or "corked" flavors?
A wine tasting term for a wine that has been affected by oxidation. In extreme examples the wine (usually white wine) has begun to turn brown. This process is identical to the browning that occurs in an apple that has had a bite taken out of it.
A high degree of oxidation is not desirable in most table wines, while in fortified wines, especially Sherries, a greater oxidation is attained and desired.
Sulfites: Sulfur-based compounds used to protect wine from oxidation and bacterial activity.
Sulfur Dioxide: Traditionally used to protect wine from oxidation and microbial activity during aging.
Once a bottle is open, oxygen slowly begins to creep into the bottle (oxidation is the term for this process), and this will cause the degradation of the wine. If you drink a lot of wine, you may want to invest in a product called Vacu-Vin.
Sherry, most notably, is made in a way that encourages oxidation, and thus oxidized wines are also described as "Sherried" as well. If you don't know what Sherry smells like, it tends to have a nutty aroma.
Madeirized - A wine showing Madeira-like flavour, generally evidence of oxidation. Sometimes used to describe white wine that has been kept long past its prime.
Magnum - A bottle holding 1.5 litres, the equivalent of two regular wine bottles.
is a very slow oxidation,
and the barrels can impart flavors to the wine:
bottle aging allows the wines to soften and
various components within the wine
to harmonize.
After a certain point
all wine will decline in the bottle.
They produce sulphur dioxide (SO2) gas which kills bacteria that might spoil the wine, prevent oxidation, and help to clear the wine. The potassium is better than the sodium for reducing excess acid and is arguably better for you.
Many white wines and some reds are kept on their lees for a period of time to protect them from oxidation, enrich their texture and add complexity.
Flor
white film of skin that forms on surface of sherry wine in barrel and protects it from oxidation. Literally "the flower of the yeast" contributes to flavor and aroma of finos ...
Bouquet: Bouquet is the smell given off by a wine when the bottle is opened. It arises from the slow oxidation of alcohol and fruit acids into esters and ethers.
Nutty Describes the aroma and flavor frequently found in fortified wines such as Madeira and Sherry; the result of exotic fermentations or deliberate oxidation. Can be a negative character in wines not intended to be made in an oxidative style.
Chemical term for "maderized," the reaction that occurs when wine interacts with air in the bottle over years (or, more quickly, after the bottle is opened), and turns brown, Sherrylike and unattractive. A controlled edge of oxidation, however, ...
A wine fault describing a wine with an unpleasant, vinegar-like nose, caused by *acetic acid a volatile acid that is a result of the oxidation of alcohol. Known in the trade as simply VA.
Maderized
Wine that's turned brown and nutty, like a bad Sherry or Madeira, with bad treatment or excessive age. Flat, stale-smelling. This fault, often found in white wine, is caused by oxidation. Also see Oxidized.
be stored on its side to keep the cork moist and tight against the bottle neck. If a bottle is stored upright, the cork will eventually dry out and shrink, the bubbles will escape from sparkling wine, and the wine will become subject to oxidation and ...
Reduced:Commonly used to describe a wine that has not been exposed to air. Wine that has not been exposed to air can develop stinky aromas due to reductive chemical reactions (as opposed to oxidation).
Generally used as a light Portwine blending wine because of its easy oxidation, this grape reportedly can also produce a deeply colored, candied berry fruit-laden, fleshy varietal suitable for youthful drinking.
Wine is especially susceptible to oxidation. An opened bottle of wine will spoil quickly by reacting to the air, and is best consumed within 24 hours.
A quick way to tell when a white wine is no longer fit for consumption is by color.
It adds acidity to the blends Valpolicella and Bardolino made with Corvina and Rondinella. The wine's high propensity for oxidation, coupled with its low color extract, has caused a decline in favor and plantings among Venetian vineyards.
Fully oxidized wines have a tired, spoiled flavor. An oxidized white wine usually has begun to turn brown. There are a few examples of controlled oxidation that are not considered negative. Sherry, for example, is an oxidized wine by intent.
Corks vary wildly in quality; when good they are the best possible seal but they can also result in cork taint, mustiness and dank mushroom characters, and they also sometimes crumble. They can cause leakage and oxidation.
"Fresh apples" does the same for some types of Riesling. "Green apple", however, is almost always reserved for wines made from barely ripe or underipe grapes. "Stale apples" applies almost exclusively to flawed wine exhibiting first stage oxidation.
 See also: Wine, Bottle, Grape, Red, White
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