Oxygen: wine's friend or foe?
How does oxygen affect wine's aromas?
Oxygen, both friend and foe to many living beings, enables humans to breathe but also oxidises their cells which hastens death. Wine is subjected to the same phenomenon. Discover how managing the relationship between wine and oxygen is a technical task and part of the art of making fine wine.
- Stéphanie Marchand-Marion, lecturer in oenology, Institute of Vine and Wine Sciences, University of Bordeaux
In partnership with: the Institute of Vine and Wine Sciences, the University of Bordeaux and Bordeaux-Montaigne University