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he Science Answer : Why 'Premature Oxidation'

By Don Giovanni
December 29, 2008 in Wine

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Don Giovanni

Posted December 29, 2008

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Posted December 29, 2008

The Science Answer : Why 'Premature Oxidation' In White Wines, Particularly White Burgundies

19th December 2009
The following fascinating article, translated by Julia Harding MW, was published recently on the purple pages of www.jancisrobinson.com to whom we are indebted for permission to republish it here.

In Burgundy, the BIVB’s quality assessment records underline this: in 2001, 25% of wines classed as ‘problematic’ (vins à problèmes) were described as oxidised. By 2003, the percentage had risen to over 40%. Today it is twice that.

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