Interview: Managing Oxygen in Red Wine Making

RE: Interview: Managing Oxygen in Red Wine Making

user25649 — Sat, 21 Jul 2018 14:22:15 GMT

Great job, thank you for putting this together.

RE: Interview: Managing Oxygen in Red Wine Making

user13895 — Fri, 25 May 2018 16:23:10 GMT

Love all the insights here. So many variables! Thanks for this great article.

RE: Interview: Managing Oxygen in Red Wine Making

user3719 — Wed, 23 May 2018 03:29:11 GMT

I'm scratching my head, in the third paragraph, in the discussion of redox reactions. when elemental iron (Fe, oxidation state 0) "rusts" it is oxidized, with the resulting combination of Iron (II) oxide and Iron (III) oxide compounds occuring with the iron ion in a +2 and +3 oxidation state, respectively. So in the process of oxidation, the iron atom loses electrons, and in the process increases its oxidation state 0->+2 or +3. for the sake of redox reactions we alwasy assume diatomic oxygen molecules start at an oxidation state of 0 and go fully to their -2 state. so here the oxygen atoms decrease their oxidation state, and the oxygen atoms are said to be reduced. I remember the 10th grade chemistry aid "Leo goes Ger" Loess of electrons is Oxidation, gain of electrons is reduction. Okay. so this is a long way of saying that I don't understand the statement "A compound or element is “reduced” when it donates electrons to a bond, and is “oxidized” when it gains electrons" in fact i think it might be the other way around? Or perhaps I'm just misunderstanding the claim?

RE: Interview: Managing Oxygen in Red Wine Making

user20633 — Sat, 19 May 2018 01:24:45 GMT

So if Grenache is more oxidative, but Syrah is more reductive (due to being rich in polyphenols), why is Pinot Noir more reductive? Higher acidity and lower pH, or is there another reason for this?

RE: Interview: Managing Oxygen in Red Wine Making

user33567 — Sat, 19 May 2018 00:51:02 GMT

Great article. Thank you

RE: Interview: Managing Oxygen in Red Wine Making

user2102 — Fri, 18 May 2018 17:27:46 GMT

Great piece! One note: I think you would get a wider range of answers on the topic of micro-oxygenation from producers focused on tannic grapes like Tannat or Nero de Troia. This is a technique that many feel has led to a big increase in quality for certain grapes. No one likes to admit to micro-ox when sommeliers or journalists are in the room, but privately many winemakers swear by it for specific applications.

RE: Interview: Managing Oxygen in Red Wine Making

user32491 — Fri, 18 May 2018 15:48:03 GMT

Thank you for this informative article.

RE: Interview: Managing Oxygen in Red Wine Making

user7427 — Fri, 18 May 2018 06:21:53 GMT

Thank you Kelly. Great to see the similarities and differences in approach at the same time. Fantastic article