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I’m confused about the relationship between wine and oxygen. When can oxygen be good for wine, and when can it be bad?


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Kinnek Knowledge Team

Whether oxygen is good or bad for wine depends on how much oxygen is involved and at what stage of the wine-making process the oxygen exposure occurs. 

At the beginning of the process, oxygen is essential for effective yeast growth and ensuring a prosperous, healthy fermentation. The wine yeast needs oxygen to multiply. 

However, once fermentation begins slowing down, much less oxygen exposure is required. In fact, too much oxygen at this stage can be bad for the wine. 

Finally, during the aging process, oxygen exposure should be extremely limited. 

Aug 31, 2016

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