The classic definition of oxidation is the combination of a substance with oxygen. When you slice an apple, the inside is exposed to air and turns brown very quickly. This is oxidation in action.
Oxidation in winemaking can be responsible for ruining your wine. During certain phases of winemaking, such as primary fermentation, oxygen plays a vital role. However, excessive exposure to oxygen can lead to all sorts of wine faults.
Wines that have become oxidized will turn brown. White wines start to display an amber hue, and red wines can appear brown around the edges when viewed in a wine glass. In some cases where the wine has been exposed to air for a long period of time the wine can take on a caramel smell and exhibit slightly off flavors that some describe as cough syrup.
So when can oxidation occur in a wine? When wines are cellared for a long period of time, the corks may begin to degrade and allow air in. Over time this can lead to oxidation of the wine. Care must also be taken when racking your homemade wine, and also at bottling time.
White wines are more affected than reds by oxidation. The effects are easier to see in white wines, and red wine has pigments that protect and preserve the wine's color. Extra care should be taken when making white wines at home.
Some simple steps can be taken by the homemade winemaker to avoid the effects of oxidation. First, do not become obsessed with it. Regardless of how careful you are, some oxygen will ultimately find its way into your wine.
One way to minimize oxidation is to take care when siphoning your wine from one vessel to another. As wine splashes into the vessel is actually can oxygenate the wine. If you're careful when siphoning and place the siphon tube all the way to the bottom of the receiving vessel you can minimize the splashing as thus limit the wine's oxygen absorption.
To reduce oxidation after fermentation, and especially if you plan on bulk aging your wine for any length of time the addition of Campden tablets can reduce the effects of oxidation. It also helps to have as little headspace as possible when bulk aging wines.
The use of high quality corks is recommended if you're planning on cellaring your wine for an extended period. Excessive heat and exposure to light can also speed up the oxidation process.
With a little planning and care, you can minimize the risk of oxidation in your homemade wine.
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