You know oxygen is an important part of the winemaking process, but that doesn’t mean you always know how to manage or control it.
by Deborah Passin
Oxygen can do wonderful things for a wine, aiding in the development of more complex flavors and improving mouthfeel. But oxygen can also be your wine’s worst enemy.
Full article here and here
Three Important Questions to Ask
#1 HOW DOES OXYGEN GET IN?
#2 HOW MUCH OXYGEN COMES IN?
#3 WHEN DOES OXYGEN COME IN?