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Jancis Robinson
By Jancis Robinson
Published 2006
oxidative winemaking, contrasts with protective and reductive winemaking in that the winemaker deliberately exposes the wine to oxygen at various stages in the winemaking process in order to encourage certain reactions and achieve a particular style of wine—oloroso sherry being an extreme example. See also oxygen, aeration, barrel maturation, micro-oxygenation, and hyperoxidation.
© Jancis Robinson and Oxford University Press 1994, 1999, 2006, 2015
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