Oxidation is one of the most common faults among home (and pro) winemakers. Learn how to protect your wine against the detrimental effects of oxygen.
Oxidation and oxidatively-driven degradation have been a constant plague on winemakers since time immemorial. Even today, with advancements in science and production, it continues to haunt producers of all sizes and styles. Oxygen exposure is the driving force behind volatile acid production, mycoderma formation (film yeasts), acetaldehyde production, depletion of free sulfur dioxide (SO2), browning,