Polymerisation: linking, not a state

The standard

Controlled phenolic condensation derives the pace and extent of the linking from oxygen management and time, not from a fixed target value. Decisive are the wine's phenolic content, the oxygen uptake and the duration of ageing.

Criteria

• The linking follows the oxygen uptake, not a fixed date
• Colour and tannin change arise from the same reaction
• Its extent stays bound to the available phenolic content
• The process is directed and not reversible

Distinction

Polymerisation ≠ Oxidation: oxidation is the oxygen uptake, polymerisation one of its consequences. Polymerisation ≠ tannin ripeness: tannin ripeness describes the perception of the result, controlled phenolic condensation the molecular path to it.