Observations on the oxygen consumption during maturation of wines on lees
Traditional enological practices (« Bâtonnage » or « microoxygénation » techniques) during wine aging on yeast lees include limited repetitive additions of small amounts of oxygen to the wines. Such empirical practices are generally associated with a limited homogenisation of wine and lees. In this...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
1999-06-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/1030 |