Oxidative wine

from Wikipedia, the free encyclopedia

Oxidative wine is a generic term for oxidatively developed wine that has been exposed to controlled contact with oxygen during wine production , which influences the maturation and esterification of the wine. This changes the color, smell and taste of a wine .

In the direct contact of wine with air, a small proportion of oxygen in the wine goes into solution . This process takes about 10 to 15 minutes. The amount of oxygen going into solution depends on the ambient temperature and pressure. At temperatures close to freezing point, approx. 11 mg / l oxygen dissolve. At a temperature of 40 ° C, the amount is only 4 mg / l. On the other hand, the stated amounts increase with increasing pressure. At 1.5 bar pressure, which occurs with normal pumping from one container to another, the amount of oxygen going into solution doubles. As a result of absorption, the oxygen reacts with the wine (→ oxidation ). It takes about 10 to 30 days for the dissolved oxygen to be used up. Consumption is slower at low temperatures than at high temperatures. On the other hand, free sulfur dioxide slows this process down. The effect of oxygen contact on the wine is drastically reduced if there are still yeasts in the must or the maturing wine. The yeasts use up a large proportion of the oxygen and limit the oxidation of the wine.

The counterpart to the oxidative expansion is the reductive expansion fresh for producing primarily fruity wines, in which the access of air is prevented by measures such as sulfurization , regular filling of the barrel, fining or filtration .

Oxidative characteristics occur regardless of the degree of sweetness and alcohol of a wine, for example if only a small or no sulfur dose was deliberately carried out.

In Switzerland , oxidatively developed wines are also called southern wines . Tokajer , Sherry , Porto , Madeira , Marsala , Málaga , Fondillón , Vin Santo , Banyuls and Vin Jaune belong to this category. Thanks to their higher alcohol content , usually achieved through the addition of brandy , these wines are immune to bacterial degradation . They mature into rich, quite full-bodied wines. Her bouquet is associated with figs , dried fruits , quinces , nuts and rancid butter . They differ from reductively developed wine by the

  • oxidative expansion,
  • higher alcohol content and
  • often sweeter taste.

literature

  • Horst Dippel : The wine dictionary. 4th edition. Fischer, Frankfurt am Main 1997, ISBN 3-596-13826-4
  • Helmut Hans Dittrich, Manfred Großmann: microbiology of wine. 3rd revised edition. Ulmer, Stuttgart 2005, ISBN 3-8001-4470-0 ( Handbook of Food Technology ).
  • Gerhard Troost : Technology of Wine . 6th revised edition. Ulmer, Stuttgart 1988, ISBN 3-8001-5816-7 ( Handbook of Food Technology. (Standard work)).

Individual evidence

  1. ↑ Dippel, p. 344.
  2. ^ Émile Peynaud , Jacques Blouin: Connaissance et travail du vin. 4th edition. Dunod, Paris 2005, ISBN 2-10-049296-9 , p. 196.
  3. ↑ Dippel, p. 32.
  4. ↑ Dippel, p. 430.