Oxidation in wine: a quantity, not a verdict

The standard

A measured oxygen uptake distinguishes dose from effect: small amounts spread over a long time alter colour and tannin, a single large uptake releases aldehydes. What matters is quantity, timing and distribution.

Criteria

• Every operation is recorded as a source of oxygen, racking included
• The quantity is related to the ageing time remaining
• The protection given by sulfites is known before any quantity is admitted
• The effect is checked against colour and aroma, not inferred from the dose

Distinction

Oxidation ≠ oxidative fault: the first term names a reaction, the second its excess. Oxidation ≠ ageing: ageing also includes transformations that proceed without oxygen. A measured oxygen uptake is therefore not an abstention but a statement of quantity.