Vinification and aging: how much oxygen to add and when?
Language
EN
Article de revue
This item was published in
IVES Technical Reviews vine and wine. 2020-01-31
English Abstract
In his day, Pasteur already identified the importance of oxygen to wine and his famous quotation is often repeated: “It’s oxygen that makes wine.” A great deal of scientific work has been done on the impact of oxygen on ...Read more >
In his day, Pasteur already identified the importance of oxygen to wine and his famous quotation is often repeated: “It’s oxygen that makes wine.” A great deal of scientific work has been done on the impact of oxygen on wine. This article aims to review current thinking on the quantities of oxygen that are, or should be, supplied to wine during vinification and aging.Read less <
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