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Wine Aeration and Its Adverse Effects

Prolonged contact with air is detrimental to wine quality. Certain wines, such as sherry and madeira, are exposed to air during the course of their production. On the other hand, premium table wines are produced with minimum or limited air exposure. White wines tend to improve when processed under low oxygen conditions. Red wines usually benefit with air exposure up to a certain point, but beyond this critical point, aeration is detrimental.

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