16.3 Hyperoxidation (white wine making)

Question 1

What is Hyperoxidation?

Answer 1

Hyperoxidation is the process of deliberately exposing the white grape must to large quantities of oxygen before fermentation.

Question 2

What happens when must is deliberately exposed to oxygen during the process of hyperoxidation? (3 points)

Answer 2

1 )The oxygen targets compounds in the white grape must that oxidize most readily.

2) The compounds oxidize, turn brown and precipitate out during fermentation, returning the wine colour to its natural colour.

3) Oxygen can also remove bitter compounds that can come from unripe skins, seeds, stems.

Question 3

What is the aim of hyperoxidation?

Answer 3

Produce white wines that are more stable after fermentation.

Question 4

Hyperoxidation is not suitable for what intended styles of white wine?

Answer 4

1) Not suited for aromatic, fruity or herbaceous wine styles

• Can destroy volatile aroma compounds in must
• Can destroy volatile thiols and methoxypyrazines found in SB

Question 5

Hyperoxidation is suitable for what intended styles of white wine?

Answer 5

Better suited for less aromatic white grapes like Chardonnay.

Question 6

Does hyperoxidation impact the final cost? Why or why not? (3 points)

Answer 6

• Equipment for hyperoxidation not expensive
• Extra step in WM process; needs labour to set up/monitor
• May have small impact on final cost