Oxygen has an important role in the development of wine. Indeed, the wine will evolve and transform when one comes into contact with the other. Many chemical reactions happen during this step of the process. These reactions originate from the interaction between the wine and the oxygen. This article will focus on the two main reactions that occur during the oxygenation of wine. We will then analyze the different oxygenation techniques and the effects observed on the wine.
Two reactions must be taken into consideration
Both oxidation and reduction are equally important steps in the wine oxygenation process. But what does this really mean? When we talk about oxidation and reduction, it actually refers to the notions of electron gain and loss. These chemical reactions have the effect of improving the properties of the wine, while reducing the undesirable aspects.
Oxidation and reduction therefore have a key role on the olfactory and gustatory experience of the consumer. Therefore, it is necessary to control these steps in order to avoid any excess of oxidation that could result in an alteration of the wine properties.
The development of micro-oxygenation as a solution
Oxygenation has significant effects on the development of wine, and this field is continuously studied. One of the main advances in this field is the micro-oxygenation of wine. Commonly known as “MO”, it promotes mutations in the structure of the aromatic chemical compounds of a wine. This new process highlights the major role of oxygen in wine making. Micro-oxygenation simplifies the process of stabilizing wine color, softening tannins and reducing vegetative aromas [1].
This is the device used by the Aveine aerator. Indeed, when the wine passes through the object, it sends a multitude of air bubbles that greatly increase the contact between the air and the wine and allows the wine to be aerated instantly.
