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Posts tagged ‘protecting wine’

Protecting red wine from oxygen during fermentation

Question:  How important is it to protect a red wine from oxygen during fermentation?

Answer:  Oxygen is a dual edged sword.  It can be both detrimental and beneficial to wine.

As long as the must is actively and aggressively fermenting, the CO2 being produced will keep the yeast in an oxygen deprived state (so it will produce alcohol) and protect the must/wine from oxygen ingress.  Typically punch downs, pump overs, delestage (if they are going to occur) occur with the highest frequency, and without too much worry, during active fermentation.  This is a key bit though …

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