Hyperoxidation is a deliberate exposure to the must, consisting of aerating the wine must voluntarily (sometimes violently) so that the susceptible phenolics will oxidize during the fermentation.

Then, these brown compounds will be removed by absorption into the dead yeast cells (lees) after fermentation.

This technique is sometimes used in the white winemaking process, given that white wines are lighter in color and more delicate flavors than red wines. Hyperoxidation is used to reduce the risk of wine oxidation later on in the bottle.

Indeed, when oxidation happens, there is a reaction of oxygen with alcohol that produces acetaldehyde compounds which can easily spoil the freshness and fruitiness of young white wines.

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