Pre-Fermentation Treatments
Hyper-Oxidation
Most winemakers prefer limiting air contact with white crushed grapes and juice as much as possible. This philosophy is based on empirical observation: juices of many grape varieties must conserve a green color during the pre-fermentation phase to be transformed into fruity white wines. So, oxygen in the production of white wines is generally perceived as an undesirable factor. It causes adverse changes in the aroma, color, and taste of the wine. The progressive polymerization of phenolic compounds in must causes the formation of brown pigments. Even small amounts of oxygen at the stage of obtaining must for white wine can lead to the loss of various aromas, especially those corresponding to the fruity aroma of white wines.
Click on the following topics for more information on pre-fermentation treatments.
