In daily life, I believe that everyone has a certain understanding of the concept of oxidation. For example, a banana that was ripe a day ago is covered with unsightly spots the next day, or you put half eaten avocado aside, and when you pick it up again, you find a layer of brown Tulle attached to it. All of these are signs of oxidation, which not only makes your food inedible, but also destroys the quality of wine. However, not all oxidation is bad. In the wine industry, oxidized wine and oxidized wine are two concepts that are easy to be confused. Although they sound very similar, they are not the same. When the current wine drinkers sneer at the latter, the latter is a favorite wine for wine lovers.

In the process of wine making, oxygen is a necessary element, but if exposed to oxygen for a long time, the quality of wine will be destroyed. As defined by Jancis Robinson, oxidized wine refers to a wine that has been exposed to oxygen for a long time, resulting in a decline in quality. In fact, as soon as oxygen comes into contact with wine, it begins to oxidize and decompose it. If the wine is not properly preserved at this time (for example, the cork is not properly plugged), the whole oxidation process will have a great negative impact on the quality of the wine. In his book "Jura wine", wink Lorch describes it as follows: oxidized wine has an unpleasant smell and its aging potential is greatly reduced. This wine is not only short of freshness, but also has the flavor of boiled fruit, and even has the brown color of rotten avocado. As mentioned before, wine is more or less in contact with the air during brewing. Therefore, the key to distinguish oxidized wine from oxidized wine is the purpose and control degree of oxidation, that is, the relationship between active and passive. On this point, Locke explains: "oxidized wine is exposed to the air intentionally, such as in the brewing process, not filling the barrel is a common way of brewing." If winemakers intentionally expose wine to oxygen, the wine they make is oxidized wine, and vice versa. In addition, the moderate oxidation also determines the quality of wine. If the wine is exposed to oxygen for a long time in the brewing process, the original flavor of the wine will be seriously distorted, resulting in the final quality discount. So the question is: why do winemakers deliberately oxidize wine? It took hundreds of years for the wine industry to invent antioxidant technology. What is the significance of this? The answer given by winemakers to this question is: moderate oxidation of white wine is actually beneficial, because it can not only make the taste of white wine more complex and rich, but also make it emit attractive sweet flavor. If antioxidation is to highlight the first flavor of fruits, flowers and herbs in wine, then oxidation treatment is to add the second flavor of salty soil and nuts to the wine. However, it is important to keep in mind that a good balance should be maintained in wine making. The second type of flavor should not be allowed to overshadow the front ones, or else it will be a matter of putting the cart before the horse.

Nowadays, there are not a few oxidized wines on the market, such as sherry and Madeira. Among them, the oxidized wines from rura are relatively excellent. Although it is only an hour's drive from the Beaune region of Burgundy, the way in which Jura produces white wine is relatively backward. Generally speaking, there are two ways to produce Jura white wine. One is the non oxidizing method of floral brewing, also known as the ouille process. In this way, wine is poured into oak barrels to replace the evaporated parts. There is also a more common oxidation brewing method in history, also known as sous voile, which uses the old-fashioned brewing technology. The signature yellow wine of the rura region, VIN jaune, is brewed by the bottom cover method. This brewing method gives yellow wine unique color and flavor, which is not only complex and salty, but also has texture. According to this method, yellow wine is made from 100% savagnin grapes and aged in old oak barrels without adding any additional wine. In this way, after a period of aging, part of the wine evaporates, leaving a certain space at the top of the oak barrel, so that oxygen can enter and react with the wine. Finally, under the catalysis of yeast, a layer of gauze is formed on the surface of the wine, which acts as a protective shield against excessive oxidation of the wine. Of course, yellow wine can not escape the fate of excessive oxidation if it is slightly neglected. It is precisely because of the need for such precise control in the brewing process that the price of yellow wine is generally relatively expensive, and because of its strong taste, it is not suitable for daily drinking. So if you just want to explore the unique flavor of oxidized wine, savannay or Chardonnay from the rura region is also a good choice. In addition, the wine label generally does not indicate the brewing technology used, but some wine