Browning in red wine
Oxidation and reduction in red wines can lead to a particularly undesirable brick red color in red wines (or an "orangey" color in white wines). This process is sometimes referred to as browning. In chemical terms, this is called a redox reaction because first the color of the wine deepens after fermentation through oxidation, and then the color begins to brown after bottling through reduction. Browning is not strictly considered a bad thing in every wine that is produced, as sometimes the oxidation process can contribute to the style of the wine in a positive and desirable way.
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Browning in red wine
Oxidation and reduction in red wines can lead to a particularly undesirable brick red color in red wines (or an "orangey" color in white wines). This process is sometimes referred to as browning. In chemical terms, this is called a redox reaction because first the color of the wine deepens after fermentation through oxidation, and then the color begins to brown after bottling through reduction. Browning is not strictly considered a bad thing in every wine that is produced, as sometimes the oxidation process can contribute to the style of the wine in a positive and desirable way.
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Oxidation and reduction in red ...... rs, particularly in red wines.
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Oxidation and reduction in red ...... a positive and desirable way.
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Browning in red wine
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