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.
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