🍷 Oxidation of wine
Spoiling or change of wine from air: the colour browns and the taste turns nutty and apple-like.
Wine oxidation is a change in wine caused by air. Oxygen is not bad in itself; in small doses it helps wine mature. But when there is too much air, the colour turns brown, freshness fades and the taste becomes nutty and apple-like. Such wine is counted as faulty.
Sulphites protect wine from oxidation because they bind oxygen. A sealed bottle, a full barrel and bag-in-box packaging, where air barely gets in, also help. An open bottle is best closed and kept somewhere cool.
Sometimes oxidation is wanted on purpose. In sherry it is part of the style, and Madeira is warmed, which gives it warm nutty tones. Everything depends on measure and control. The signs also show in colour: white wine darkens to gold and brown, while red loses brightness and turns brick-coloured.
How it connects to Wine
🍷 Oxidation of wine → kind of → 🍷 Winemaking → kind of → 🍷 Wine
Links
- Next step
- 🍷 Sherry
- Previous step
- 🍷 Bag-in-box, 🍷 Madeira and the sea voyage
- What protects
- 🍷 Sulphites (SO2)
- What affects it
- 🍷 Oxygen
- Part of
- 🍷 Winemaking, 🍷 Wine faults
Frequently asked questions
What does it mean when wine is oxidised?
The wine has been in contact with air for too long. It changes colour, loses freshness and smells of apple or nuts.
How can I protect wine from oxidation?
Close the bottle, keep it cool and use sulphites. Open wine is best finished within a few days.
Is oxidation always a flaw?
No. In sherry and Madeira, controlled oxidation creates the typical flavour.
What to read next
- 🍷 Sulphites (SO2) — Sulphur dioxide and its salts protect wine from spoilage and oxidation.
- 🍷 Madeira and the sea voyage — Madeira got its character by travelling in casks through the hot tropics.
Similar
🍷 Oenology · 🍷 Reduction (wine) · 🍷 Acetic acid bacteria · 🍷 Oxygen · 🍷 Wine faults · 🍷 Fermentation