Intentionally Oxidative Wines

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Ty520

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Have any of you experimented with intentionally oxidative wines?

Do you know of any data on controlling the process?

I have yet to experience an intentionally oxidative wine, but I have had wines that i actually enjoyed more after they had been uncorked a day or two, so I feel the practice is definitely sound.
 
This is called Micro-Oxygenation (Micro Ox). Intentionally delivering tiny amounts of oxygen into wine, weather in a barrel or tank, will accelerate wine aging/drinkability. Just be careful not to over-do it and spoil your wines.

There is a machine called "Wine Grenade" (at least used to be called that, they may have gotten bought out) and it allows you to set the oxygen flow rate so that you're not just shooting oxygen in randomly.

This website link explains more: Wine Grenade brings maturity to the industry | Aucklandnz.com
 

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