Various techniques used in winemaking by "controlled supply of oxygen" or "preventing the influence of oxygen". Oxygen uptake takes place when the surface of the grape must or wine comes into contact with air. This applies in particular to all activities where mechanical movement takes place, such as pressing, fining, filtration, deacidification, pumping over and bottling. However, there is also a small supply of oxygen during barrel ageing through the cavities in the wood, as well as during bottle ageing through the cork or other closures. The latter is also deliberately controlled by means of special, oxygen-permeable closures. Absorption is favoured by large liquid surfaces, such as those found in tanks or barrels or with turbulent flow behaviour. The absorption of oxygen is also increased by low temperatures.
The wein.plus encyclopaedia is a comprehensive, well-researched reference work. Available anytime and anywhere, it has become an indispensable part of teaching, used by students and myself alike. Highly recommended!
Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg