{"id":14317,"date":"2012-10-31T00:00:00","date_gmt":"2012-10-30T22:00:00","guid":{"rendered":"https:\/\/blog.invinic.com\/oxidation-defekt-oder-tugend"},"modified":"2017-10-05T11:52:25","modified_gmt":"2017-10-05T09:52:25","slug":"oxidation-defekt-oder-tugend","status":"publish","type":"post","link":"https:\/\/blog.invinic.com\/de\/oxidation-defekt-oder-tugend","title":{"rendered":"Oxidation: Defekt oder Tugend?"},"content":{"rendered":"

Die h\u00e4ufigste Fehler, der in vielen Weine finden, ist Oxidation<\/strong>.
\nEs gibt zwei Arten von Oxidation: kontrollierte und unkontrollierte.<\/p>\n

In unkontrollierte Oxidation<\/strong>, kommt Sauerstoff in Kontakt mit dem Wein und verdirbt es. Im Fall von Wei\u00dfweine, wird es durch vorzeitige Braunt\u00f6nen und unangenehm in der Nase, wie fermentierte Apfel manifestiert.<\/p>\n

Kontrollierte Oxidation<\/strong>, auf der anderen Seite beinhaltet das absichtliche Einwirkung von Wein mit Sauerstoff, w\u00e4hrend die G\u00e4rung und Ausbau. Diese Methode wird von mehreren katalanischen Weinproduzenten verwendet, die darin besteht, die G\u00e4rung der Trauben mit ihren eigenen Hefen und ohne Temperaturregelung. Je nach Jahrgang kann G\u00e4rung von 10 Tagen bis zu 2 Jahre dauern<\/strong>. Der Ausbau erfolgt in der Regel im alten 500-Liter-F\u00e4sser durchgef\u00fchrt, die halb voll sind und ohne Kappe. Auf diese Weise bleibt der Wein im Kontakt mit dem Sauerstoff zu allen Zeiten.
\nEs ist wichtig zu wissen, dass diese Art der Weinbereitung etwas riskant ist, da kann der Wein in Essig jederzeit einschalten. Solche Weine verlieren ihre prim\u00e4re Noten von frischen Fr\u00fcchten, aber immer komplexer werden, und erwerben ’stale‘ Notizen, die typisch f\u00fcr Oxidation, wie N\u00fcsse, Karamell und Toffee. Es ist auch wichtig zu erw\u00e4hnen, dass diese Weine mit vielen Arten von Gerichten kombinieren, und haben ein ausgezeichnetes Potenzial f\u00fcr die Ausbau in der Flasche.<\/p>\n

Von INVINIC empfehlen wir die folgenden Beispiele f\u00fcr kontrollierte Oxidation:<\/p>\n

Augustus Chardonnay<\/a>
\nManuela de Naveran<\/a>
\nNun Vinya Dels Taus<\/a>
\nComa Blanca<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Die h\u00e4ufigste Fehler, der in vielen Weine finden, ist Oxidation. Es gibt zwei Arten von Oxidation: kontrollierte und unkontrollierte. In unkontrollierte Oxidation, kommt Sauerstoff in Kontakt mit dem Wein und verdirbt es. Im Fall von Wei\u00dfweine, wird es durch vorzeitige Braunt\u00f6nen und unangenehm in der Nase, wie fermentierte Apfel manifestiert. […]<\/p>\n","protected":false},"author":3,"featured_media":14318,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[351],"tags":[501,502],"class_list":["post-14317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wussten-sie","tag-weinherstellung","tag-weinprobe"],"yoast_head":"\nOxidation: Defekt oder Tugend? | Blog INVINIC<\/title>\n<meta name=\"description\" content=\"Die h\u00e4ufigste Fehler, der in vielen Weine finden, ist Oxidation. Es gibt zwei Arten von Oxidation: kontrollierte und unkontrollierte. 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