The idea of “protective winemaking” is to reduce oxygen exposure and the associated risk of oxidation. ‘Protective juice handling‘ is typically included in this approach.
White wines are fermented in closed-top tanks to keep out as much oxygen as possible while allowing carbon dioxide to escape from fermentation. Then, all following activities are carried out as much as possible in closed machinery, and if exposure to oxygen occurs, small amounts of sulfur dioxide are supplied. Low-temperature processing and storage encourage carbon dioxide retention, which has the effect of removing any unintentionally dissolved oxygen.
Red wines are substantially less vulnerable to oxygen exposure due to their higher phenolic content. In fact, if they go through barrel maturation, some oxygen exposure when topping up helps the wine mature.
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