Calwineries

Follow Up: Oxidation and Aging Wine

Vines and Wines recently posted an interesting article entitled Phenolics and Oxidation in Wine . Andrew Waterhouse of The American Journal of Enology and Viticulture has been studying the effects of oxidation on wine for quite some time and recently released new research on the subject. Waterhouse contends that it is inorganic compounds in wine such as iron that form “reactive oxygen species.” This leads to browning and other symptoms of oxidation.

As Vines and Wines correctly points out, this research could have broad implications. Regions that consistently produce wines with high oxygen content could have less ability to age gracefully.