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Oxidation In Wine Case Study

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Whilst some oxygen is good for the wine, which is used to releasing aromas whilst tasting, if too much oxygen is absorbed into the wine, it will destroy it. This oxidation within the wine is not always seen by the naked eye, until it is too late to take action. There are processes that winemakers use to ensure that the wine does not undergo any oxidation reactions. One of these methods is to add sulfur dioxide to the wine, these undergo chemical change when in contact with water. They then bond to oxidised materials. Only excessive amounts of wine are harmful to the wine, small amounts before consumption can improve the taste of the wine. By combining all the separate flavours, making the wine more palatable. Oxidation in wine is much like…show more content…
Although this does not mean that there are equal amounts of each substance. ‘Sulfur dioxide prevents oxidation by binding with the precursors involved in oxidative reactions preventing them from reacting with oxygen or by binding with compounds already oxidised to reverse oxygen’s effect’ (Neel, D.). This is to say that the sulfur dioxide reacts with the tannins to prevent oxygen from oxidising it, therefore becoming apart of the chemical makeup of the tannin. These sulfur dioxide compounds are called bound, those in which are not bound are called free. Every country has its own standards for the amount of free CO2, which is the amount of free CO2 measured in mg/L. The amount allowed for a white wine with a pH of 3 is 20 mg/L, whereas a white wine with a pH of 3.50 can have 50 mg/L. By bonding with tannins in which have already been oxidised, it prevents oxidation to be taken to full effect. If the sulfur dioxide is put in too late, oxidation could have already taken place. Once the oxidation can be seen, it is too late to take action, as the damage has already been done. Sulfur dioxide has no real effect on humans, although some people may have allergic reactions to it. The people who are most commonly going to have a reaction to sulfur are asthmatics, although this is only around 10% of all people with…show more content…
On one hand excessive amounts of oxygen during the production can destroy the wine. The tannins which create flavour, colour and taste will oxidise, changing the makeup of the wine. The colour will have a brownish tinge to it, and the once fruity flavour will be replaced with a nutty flavour. There are methods to protect the wine from oxidation, one of these methods is adding sulfur dioxide into the wine. This will attach itself to the tannins, protecting it from oxidation. Or if it is already oxidised, it will prevent further damage. Once the oxidation has been detected, and no counter measures have been undertaken, it is too late to start as the damage has already been done. Despite the destructive nature of oxygen one wine, it can be useful before consumption. Oxygen can release more sought after flavours within the wine, therefore making it more palatable. This is is done by the sulfur being oxidised and then evaporated, making the sour taste of sulfur no longer present. All in all oxygen has a negative effect on wine, and contact should be kept to a
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