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Decanter What is premature oxidation in wine, and is it still an issue today? The vexed issue of premox – premature oxidation – in wine was a phenomenon that was first noticed in the early years of the new millennium, and seemed particularly (though not exclusively) to have affected white Burgundies produced in 1995/96 and on. Wines that ought normally to have been capable of maturing over a long period, even from top-flight producers, were found to be showing signs of oxidising and tiring well before one might reasonably expect them to – colours dulling or fading to brown, fresh fruity aromas and tastes disappearing to be replaced by bruised apple, honeyed, waxy or stewed fruit characters.

United statesMichel rollandDenis dubourdieuJane ansonDany rollandInstitute of oenologyNew worldProfessor denis dubourdieuJasper morrisClive coatesBob campbellஒன்றுபட்டது மாநிலங்களில்மைக்கேல் ரோலண்ட்ஜேன் அன்சான்டேனி ரோலண்ட்புதியது உலகம்