In the early 2000s, feedback arose regarding some wines that the wines displayed very advanced flavors and colors after only a short period of time in the bottle. This process was known as ‘premature oxidation’ or ‘premox’
Causes of ‘Premature Oxidation’
This problem could be caused by changes in vineyard practices, such as higher yields and different grape chemical compositions, warmer vintages or later picking times, over-clean musts from pneumatic presses, excessive bâtonnage, lower sulphur dioxide levels at bottling, and changes in cork treatment before use.
Wine producers reaction to Premature Oxidation
The problem could be caused by changes in vineyard practices, such as higher yields and different grape chemical compositions, warmer vintages or later picking times, over-clean musts from pneumatic presses, excessive ‘bâtonnage’, lower sulphur dioxide levels at bottling, and changes in cork treatment before use.
Hyperoxidation is also a technique used by some winemakers to reduce the oxidation of their final wine. Hyperoxidation is supposed to help avoid overprotection of the must during the winemaking process. Indeed, this overprotection has been judged by some to be responsible for the premature oxidation of wines.
Follow me on my Social Media
Wine is a gourmet treasure, do not abuse alcohol!
None of this content has been sponsored
I did not receive any gifts or free samples that could be related to this article
EN 
FR 
IT 
ES 
PT 
DE 
JA 
ZH 
KO 
HI 
TH 
VI 
PL 
NL 
EL 
RO 
HU 
CS 
SK 
UK 
SV 
FI 
NB 
DA 
LT 
ET 
LV 
BG 
SL 
TR 
ID 
TL 
MS 
KM