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What is premature oxidation? Ask Decanter


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 States , Michel Rolland , Denis Dubourdieu , Jane Anson , Dany Rolland , Institute Of Oenology , New World , Professor Denis Dubourdieu , Jasper Morris , Clive Coates , Bob Campbell , ஒன்றுபட்டது மாநிலங்களில் , மைக்கேல் ரோலண்ட் , ஜேன் அன்சான் , டேனி ரோலண்ட் , புதியது உலகம் , ஜாஸ்பர் மோரிஸ் , கிளைவ் பூச்சுகள் , பாப் கேம்ப்பெல் ,