Articles tagged with the word "oxidative winemaking":
Sulphur-like odours (SLOs)
Reductive issues are at the opposite end of the continuum from oxidation. Too much reduction is a bad thing. But a little bit of reduction can give desired complexing characters to a wine. There’s no easy answer to controlling a little from too much.
Role of carbon dioxide in still wines
A highish level of carbon dioxide in still wines adds a little tingle on the tongue, but what else does carbon dioxide do to wine?
