Oxidation
/ˌɒksɪˈdeɪʃən/
Winemaking, Aging, Spoilage, Chemistry, Quality-control•Last updated April 27, 2025
Oxidation in wine is a chemical reaction between the wine and oxygen that can change its flavor, aroma, and color. This process can be beneficial or detrimental depending on the extent and context of the exposure.
Examples
- Controlled oxidation in the production of Sherry, where the wine is intentionally exposed to oxygen to develop its characteristic nutty flavors.
- The use of micro-oxygenation in red wine production to soften tannins and enhance color stability.
- The spoilage of an opened bottle of wine left exposed to air, resulting in a flat, vinegar-like taste.
Etymology
The term 'oxidation' derives from the Latin 'oxidare,' meaning 'to oxidize,' from 'oxydum,' meaning 'acid.' It was first used in chemistry in the early 19th century and later applied to wine.
Usage Notes
Oxidation is a key concept in winemaking, where controlled exposure to oxygen can enhance wine complexity, while excessive exposure can lead to spoilage.