Oxygen can be extremely unfriendly to wine. Although it is a necessary component in the wine aging process, it can also be detrimental to overall wine quality. J. Lohr Winery in San Jose, California, consistently tries to minimize the amount of oxygen exposure to their premium wines in controllable locations and times during the winemaking process. Too much oxygen can cause browning to white wines and flavor degradation in both red a

Join for free to read