Oxidation
Oxidation is a chemical reaction that occurs when wine comes into contact with oxygen during ageing or winemaking. This process can occur in the must, in the barrel or in the bottle. Depending on the desired result, the winemaker can allow or prevent oxidation. Successfully oxidised wines often have a harmonious balance between fruit flavours, wood notes and tannins. However, in the case of unwanted and excessive contact with oxygen, the wine loses its freshness, changes its colour and the smell and taste also change. This is recognisable by a brown colouring of the wine and a smell of rotten oranges and a stale aftertaste. Oxidation can be partly prevented by adding sulphur or ascorbic acid.