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Lexicon

The largest wine encyclopedia in the world with 26,382 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Must oxidation

A winemaking process in which large quantities of oxygen are deliberately added to or injected into unfermented must. Through the onset of oxidative processes, substances susceptible to oxidation are eliminated (precipitated) and the later wine becomes more durable and long-lasting. However, this process, which is used especially for white wines, is not without controversy. See also aerate and must treatment.

This page was last modified at 23 June, 2021 at 03:39.

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The world's largest Lexicon of wine terms.

26,382 Keywords · 46,989 Synonyms · 5,323 Translations · 31,716 Pronunciations · 202,680 Cross-references
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