葡萄酒社

Aeration

1. the process of deliberately exposing wine to air. During winemaking, oxygen is required as part of the fermentation process to activate the yeast, but too much will result in unwanted oxidation. 

2. the process of allowing a wine to `breathe' before drinking it. This can help break down and reduce the harsh tannins in a young wine, but can also alter the balance of a fine older wine. 
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