Understanding and Managing Wine Oxidation

Oxidation is a natural process in winemaking where contact with oxygen plays a crucial role. This reaction can significantly influence the character and quality of wine.

When handled carefully, oxidation can improve the complexity and depth of a wine. It adds to its unique bouquet and flavour profile. If not controlled carefully, oxidation can cause undesirable aromas and flavours, spoiling the wine’s intended expression.

Oxidation is a natural process in winemaking where contact with oxygen plays a crucial role. This reaction can significantly influence the character and quality of wine. When managed with precision, oxidation enhances the complexity and depth of a wine, contributing to its unique bouquet and flavour profile. However, if not carefully controlled, oxidation can lead to undesirable aromas and flavours that detract from the wine’s intended expression.

A slow input of oxygen during ageing helps wine develop and reveal its aromatic potential. Too much oxygen can affect the wine. This can lead to “oxidative notes” like bruised apple, butter, curry spice, or hazelnut.

Understanding oxidation mechanisms is essential for managing this phenomenon and using appropriate solutions to prevent oxidative damage. Traditionally, chemicals like sulfites (SO2) and ascorbic acid are used to prevent oxidation in winemaking. However, consumer preference for fewer chemicals in wine has motivated researchers to explore new natural strategies. These include selected active non-Saccharomyces yeast and specific inactivated yeast derivatives, which help limit oxidative risk.

Read our technical article to find our more on the mechanisms of must and wine oxidation and how biological solutions can help you manage the potential challenges.