Various techniques used in winemaking through the "controlled supply of oxygen" or by avoiding it. Oxygen uptake occurs when the surface of the grape must or wine comes into contact with air. This includes in particular all activities involving mechanical movement, such as pressing, fining, filtration, deacidification, pumping over and bottling.
Absorption is favoured by large liquid surfaces, such as those found in tanks or barrels, and increases as the temperature rises, while low temperatures slow down gas exchange.

During barrel ageing, there is also a small supply of oxygen through the vessel cavities (pores) in the wood. Similarly, access through the cork or other closures is possible during bottle ageing. Depending on the type of closure (natural cork, plastic cork or screw cap) and the storage period, the oxygen permeability can vary greatly and thus influence the maturation process and the flavour profile.
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