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2. Microoxygenation - Wikipedia

   en.wikipedia.org/wiki/Microoxygenation

   The process of micro-oxygenation aims to mimic the effects of slow barrel maturation in a shorter period or for lower cost. [1] It also enables more control over the process. During fermentation, the added oxygen can help maintain the viability of the yeast to minimize the risk of stuck fermentation and the production of undesirable sulfides.

3. Ullage (wine) - Wikipedia

   en.wikipedia.org/wiki/Ullage_(wine)

   In containers that are not completely air-tight (such as an oak wine barrel or a cork-stoppered wine bottle), oxygen can also seep into this space. While some oxygen is beneficial to the aging process of wine, excessive amounts can lead to oxidation and other various wine faults. This is why wine in the barrels is regularly "topped up" and ...

4. Barrel - Wikipedia

   en.wikipedia.org/wiki/Barrel

   An "ageing barrel" is used to age wine; distilled spirits such as whiskey, brandy, or rum; beer; tabasco sauce; or (in smaller sizes) traditional balsamic vinegar. When a wine or spirit ages in a barrel, small amounts of oxygen are introduced as the barrel lets some air in (compare to microoxygenation where oxygen is

5. Fermentation in winemaking - Wikipedia

   en.wikipedia.org/wiki/Fermentation_in_winemaking

   The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.

6. Oak (wine) - Wikipedia

   en.wikipedia.org/wiki/Oak_(wine)

   The typical 59-gallon (225-liter) barrel can lose anywhere from 5 1 ⁄ 2 to 6 1 ⁄ 2 gallons (21 to 25 liters) (of mostly alcohol and water) in a year through evaporation. This allows the wine to concentrate its flavor and aroma compounds. Small amounts of oxygen are allowed to pass through the barrel and act as a softening agent upon the ...

7. Clarification and stabilization of wine - Wikipedia

   en.wikipedia.org/wiki/Clarification_and...

   Natural clarification takes place as wine ages in barrel, its suspended particles gradually falling to the bottom. In wine tasting, a wine is considered "clear" when there are no visible particles suspended in the liquid and, especially in the case of white wines, when there is some degree of transparency. A wine with too much suspended matter ...

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9. Bunsen burner - Wikipedia

   en.wikipedia.org/wiki/Bunsen_burner

   Less air yields an incomplete and thus cooler reaction, while a gas stream well mixed with air provides oxygen in a stoichiometric amount and thus a complete and hotter reaction. The air flow can be controlled by opening or closing the slot openings at the base of the barrel, similar in function to the choke in a carburettor.