WINE TERMS
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oxidation A wine that's been exposed to air undergoes oxidation, which causes chemical changes and deterioration. An oxidized wine has a stale, dull, sherrylike smell and flavor; its color takes on a brownish cast. Although oxidation is an asset in wines like SHERRY and MADEIRA, it's undesirable in a TABLE WINE and can render it undrinkable. Related Links: potassium metabisulfite, sulfur dioxide (SO2), table wine, sherry, Madeira
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION, by Ron Herbst and Sharon Tyler Herbst. |
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