Oxidative Winemaking
Oxidative Winemaking: A Bold Approach to Flavor Development
Oxidative winemaking refers to a style where wine is exposed to oxygen during certain parts of the winemaking process, either intentionally or through natural occurrences. The introduction of oxygen during fermentation, aging, or in the presence of air can have a significant impact on a wine’s flavor, color, and aroma profile, often resulting in wines that are rich, nutty, and complex.
How Oxidative Winemaking Works
Exposure to Oxygen – Oxygen exposure can occur at different stages of the winemaking process:
- Fermentation – When wines are fermented in open containers (like barrels or large vats), oxygen naturally interacts with the wine.
- Aging – Wines are often aged in wooden barrels (especially oak) that allow controlled oxidation over time.
- Handling – Wines can also be exposed to oxygen during racking, bottling, or sulfur dioxide management.
Effects on Wine – Oxygen interacts with the wine’s phenolic compounds, including tannins, anthocyanins, and flavonoids, leading to a range of chemical changes that can:
- Alter the aromas, introducing nutty, oxidative notes.
- Softens tannins, giving the wine a rounder mouthfeel.
- Modify color, with red wines turning to a more brick-red or brownish hue over time.
- Enhance complexity and matured flavors, often imparting notes of nuts, dried fruit, spices, and caramel.
