THE DIVERSE FUNCTIONS OF OXYGEN – 2ND PART

Protecting white and rosé wines from the last quarter of the alcoholic fermentation onwards. White musts and wines from the Mediterranean are very susceptible to pinking. The pinking is attributable to oxidation of small polyphenols of white grapes. These small polyphenols are naturally colourless. They are soluble in the must and later the wine. When properly protected, they remain colourless during the entire process. The best prevention is to avoid their participation in oxidative reactions and thus, their colourisation.