Written by Dr. Andrew Waterhouse. Wine Folly

The oxidation process provides benefits along the way to that unwanted endpoint. Many wines develop undesirable aromas under anaerobic –no oxygen– conditions; a small amount of oxygen will eliminate those trace thiol compounds responsible for the aroma of rotten eggs or burnt rubber. Oxidation products also react with the red anthocyanin molecules from the grapes to create stable pigments in red wine.

The way a bottle is sealed will directly affect how much oxygen passes into the wine each year. That will directly affect the aging trajectory and determine when that wine will be at its “best.”