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Degree of oxidation: a major factor affecting the quality of wine

In everyday life, we believe that everyone has a certain understanding of the concept of Oxidation. For example, a day ago, the full grown bananas were covered with not very beautiful spots on the next day, or the half eaten avocado was placed aside. When they picked up again, they found that there was a thin layer of brown gauze on it. These are the manifestations of oxidation, which not only make your food unedible, but also destroy the quality of the wine. However, not all oxidation is bad. In the wine world, oxidized Oxidized and Wine Oxidative are two confusing concepts. Although the two sounds very similar, they are different. The former is sommeliers sniff at, while the latter is the Wine loved wine lovers.

In the process of wine making, oxygen is a necessary element, but if the time of exposure to oxygen is too long, the quality of wine will be destroyed. As Jasis Robinson (Jancis Robinson) has defined, oxidized wine refers to wine that causes quality decline in the long time of exposure to oxygen. In fact, as long as oxygen comes into contact with wine, it has begun to oxidize and decompose it. If it is not preserved properly at that time, such as bottle stopper, the whole oxidation process will have a great negative effect on the quality of wine. In his book "Jura Wine", Wink Locke (Wink Lorch) describes this: the oxidized wine has a dislike smell, and its potential is also greatly reduced. This wine is not only a lack of freshness, but also with the cooked fruit flavor, even showing like avocado Brown rot. As mentioned before, wine is more or less exposed to air when brewing. Therefore, the key to distinguish between oxidized wine and oxidized wine lies in its purpose and control of oxidation, that is, the relationship between initiative and passivity. In this regard, Rock explained: Wine was exposed to air oxidation is intended, for example in the brewing process to fill the barrel is a commonly used method of brewing." If the wine maker intends to make the wine contact with the oxygen, then the wine is oxidized wine, and vice versa. In addition, the moderation of oxidation also determines the quality of the wine. If wine is contacted with oxygen for a long time during the brewing process, the original flavor of wine will be seriously distorted, resulting in the final quality will be greatly reduced. So the question is: why do the winemakers want to oxidize the wine deliberately? To know the wine industry has taken hundreds of years to create antioxidant technology, what is the meaning of this? For this problem, the winemakers gave the answer: moderate oxidation of white wine is actually of great benefit, because it not only makes the taste of white wine more complex and rich, but also gives it attractive and delicious flavor. If oxidation is to highlight the first flavor of wine, such as fruits, flowers and herbs, oxidation is to add second kinds of flavor to the top layer of salty soil and nuts. But remember one thing, need to have a good balance in the wine, not let the second flavor over the first class, otherwise it is overwhelming, have the order reversed.

Nowadays, there are not a few of the oxidized grape wine on the market, such as sherry wine (Sherry) and Madeira wine (Madeira). The oxidized wine from the Jura producing area is relatively excellent. Though there is only one hour's drive from Bourne's (Beaune) producing area of Burgundy, the way of production of white wine by Ru La is relatively backward. Generally speaking, there are two kinds of Jura white Wine mode of production, is a flower (Floral) non oxidation brewing method, also called houilles (Ouille) method. This method is to inject a wine in a oak barrel to replace the evaporated parts. There is also a more common oxidation brewing method in history, also known as the Sous Voile method, which uses stereotyped brewing technology. The iconic yellow wine (Vin Jaune) of the Ru La production area is brewed by the cover bottom method. This method of brewing gives the unique color and flavor of the yellow wine, which is both complex and salty and with a texture. According to this method, yellow wine is made from 100% Savoy Savagnin grapes and stored in old oak barrels without adding any extra wine. In this way, after a period of time, part of the wine evaporates, leaving some space at the top of oak barrel, so that oxygen can enter into reaction with wine. Finally, under the catalysis of yeast, a layer of gauze is formed on the surface of the wine, like a protective cover to prevent excessive oxidation of the wine. Of course, slightly negligent, yellow wine can not escape the fate of excessive oxidation. Because the precise control is needed in the brewing process, the price of yellow wine is generally expensive, and because its taste is strong, it is not very suitable for daily consumption. So, if you just want to explore the unique flavor of products Wine oxidation, so also from the Jura region Savoy nirvana or Chardonnay (Chardonnay) Wine is also a good choice. In addition, the wine brewing technology Wine are generally not marked use, but