Aeration

/air-AY-shun/

👃Tasting 🍷Winemaking

Exposing wine to air to soften tannins and release aromas.

Full Definition

Aeration introduces oxygen to wine, either through decanting, swirling, or specialized aerator devices. This can help young, tannic wines soften and open up, allowing volatile compounds to dissipate and aromatic compounds to express. Over-aeration can flatten older wines or cause premature oxidation.

Related Terms

decanting breathing oxidation

See Also

tannin reduction

Adega Back to Glossary Aerobic

More terms starting with A

Acetaldehyde

A chemical compound formed during fermentation and oxidation.

Acetic Acid

The acid responsible for vinegar character in wine.

Acidity

The tart, sharp quality in wine from natural grape acids.

Adega

Portuguese term for winery or wine cellar.

Aging

The maturation of wine over time in barrel, tank, or bottle.

Alcohol

Ethanol produced during fermentation, expressed as percentage by volume.