Wine-making technology; see at aerate.
Deliberate and controlled contact (also ventilation or aeration) of the must and the wine with air, or the reactive oxygen it contains. During winemaking, contact with oxygen must be constantly kept under close control, as this leads to undesirable oxidation to a greater extent, as well as the influence of various microorganisms and consequently to wine defects and spoilage. However, its excessive...
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