Oxidative and Reductive Faults in Wine

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Raptor99

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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!
 

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