Glossary
Aeration
/air-AY-shun/
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
See Also
Reference
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.