Oxidative-reducing processes in winemaking

Abstract

Oxidative-reducing processes are indispensable for the production, maturation and aging of wines. Some of them lead to the ennobling of wines, their stabilization, while others to the alteration, degradation of wines, to numerous defects in wines. Their consecutive, parallel, spontaneous realization, the dependence of many factors characteristic of the concrete variety of Vitis vinifera, on the pedo-climatic, agrotechnical, technological conditions in wine production determine their complexity and interaction with many wine parameters, as well as difficulties in studying their time impact on the main pillars of wine - structure, appearance, aromas / bouquet, taste, stability. Knowing the mechanisms of their production, the influencing factors, the particularities, allows the implementation of the precision vinification, reduction of technological, additive and subtractive interventions, quantities of adjuvants and the production of organic wines. Lately they industry focus on the realization of the equipment, meant to monitor and adjust the redox potential of wines during their production and storage.