Various techniques that stand in the winemaking process by "controlled supply of oxygen" or "preventing the influence of oxygen". Oxygen uptake occurs when the surface of the grape must or WQein comes into contact with air. These are especially all activities where a mechanical movement takes place, such as pressing, fining, filtration, deacidification, overpumping and bottling. But also during barrel ageing, a small supply of oxygen takes place through the vessel 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. Uptake is favoured by large liquid surfaces, such as those found in tanks or barrels or in turbulent flow behaviour. Similarly, oxygen uptake is enhanced by low temperatures.
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Restaurantleiter, Sommelier, Weindozent und Autor; Dresden