Hyperoxidation Flashcards
1
Q
What is hyperoxidation?
A
Deliberately exposing the must to large quantities of oxygen before fermentation to produce wines more stable to oxidation after fermentation.
2
Q
How does hyperoxidation work?
A
Targets compounds in must that oxide most readily. Compounds turn brown.
Compounds then precipitate, returning wine to normal colour.
Also removes bitter aroma compounds.
Better suited to non aromatic varieties (chard not Savy B) as reduces volatile aromas eg thiols/methoxypyrazines.
3
Q
A
