Oxidative and Reductive Faults in Wine

[Raptor99]

I did some interesting reading today, so I thought I'd share a few links. This article gives a helpful overview, including basic chemistry without getting too technical. It describes the faults caused by too little oxygen (at the beginning) vs. too much oxygen (during aging): Oxidation and Reduction in Wine - The Evil Twins of Chemistry | The Beverage People

For a deeper dive into the chemistry behind this, here is a research article: https://www.researchgate.net/public...pical_Aging_Prevention_and_Correction_Methods

One take away: H2S problems can be caused in part by too little oxygen, or too much SO2, in the first part of fermentation. Keeping everything in the right balance is key.

I also found a study of oxygen exposure in bottled wine: Wine aging: a bottleneck story - npj Science of Food

Enjoy!

 

[BigDaveK]

Good articles, thanks. Some good ones in the references for the paper, also.

I'm curious, though, in the first one - why does the guy need safety glasses to smell wine? I guess I still have a lot to learn.
(Oh, and I love his expression!)

 

[vinny]

Yup!

It is very fruit forward on the nose. I get blackberry, currant, a hint of citrus. The finish is hard to detect. It is musty, bold.. I think... Yes..

Horse manure.