{"id":14560,"date":"2012-10-31T00:00:00","date_gmt":"2012-10-30T22:00:00","guid":{"rendered":"https:\/\/blog.invinic.com\/oxydation-vice-ou-vertu"},"modified":"2017-10-05T14:19:57","modified_gmt":"2017-10-05T12:19:57","slug":"oxydation-vice-ou-vertu","status":"publish","type":"post","link":"https:\/\/blog.invinic.com\/fr\/oxydation-vice-ou-vertu","title":{"rendered":"Oxydation: vice ou vertu?"},"content":{"rendered":"<p>Le d\u00e9faut le plus commun qui peut \u00eatre trouv\u00e9 dans de nombreux vins est l&rsquo;<strong>oxydation<\/strong>.<br \/>\nIl existe deux types d&rsquo;oxydation: contr\u00f4l\u00e9e et non contr\u00f4l\u00e9e.<\/p>\n<p>Dans l&rsquo;<strong>oxydation non contr\u00f4l\u00e9e<\/strong>, l&rsquo;oxyg\u00e8ne entre en contact avec le vin et le ab\u00eeme, et dans le cas des vins blancs, se manifeste par des pr\u00e9matur\u00e9s nuances de brun et notes d\u00e9sagr\u00e9ables sur le nez, comme la pomme ferment\u00e9.<\/p>\n<p>L&rsquo;<strong>oxydation contr\u00f4l\u00e9e<\/strong>, par ailleurs, implique l&rsquo;exposition d\u00e9lib\u00e9r\u00e9e de vin avec de l&rsquo;oxyg\u00e8ne au cours de la fermentation afin de l&rsquo;\u00e9levage. Cette m\u00e9thode est utilis\u00e9e par plusiers producteurs Catalans, qui est obtenue par la fermentation du raisin avec leurs propres levures et sans contr\u00f4le de la temp\u00e9rature. Selon le mill\u00e9sime, la fermentation peut prendre <strong>de 10 jours \u00e0 2 ans<\/strong>. L&rsquo;\u00e9levage est normalement r\u00e9alis\u00e9 dans f\u00fbts vieux de 500 litres \u00e0 moiti\u00e9 plein et sans bouchon. Ainsi, le vin reste en contact \u00e0 tout moment avec l&rsquo;oxyg\u00e8ne.<br \/>\nIl est important de savoir que cette fa\u00e7on de vinification est un peu risqu\u00e9, car le vin peut \u00eatre transform\u00e9 en vinaigre \u00e0 tout moment. Ces vins perdre leurs notes primaires de fruits frais, mais deviennent plus complexes, et acqui\u00e8rent notes \u00ab\u00a0aigre\u00a0\u00bb typique de l&rsquo;oxydation comme les noix, caramel et toffee. Il est \u00e9galement important d&rsquo;ajouter que ces vins se combinent avec de nombreux types de plats et ils ont un excellent potentiel d&rsquo;\u00e9levage en bouteille.<\/p>\n<p>De INVINIC nous recommandons les exemples suivants de l&rsquo;oxydation contr\u00f4l\u00e9e:<\/p>\n<p><a title=\"Augustus Chardonnay 2011\" href=\"https:\/\/www.invinic.com\/fr\/augustus-chardonnay-2011\">Augustus Chardonnay<\/a><br \/>\n<a title=\"Manuela De Naveran Chardonnay 2011\" href=\"https:\/\/www.invinic.com\/fr\/manuela-de-naveran-2011\">Manuela de Naveran<\/a><br \/>\n<a title=\"Nun Vinya Dels Taus 2010\" href=\"https:\/\/www.invinic.com\/fr\/nun-vinya-dels-taus-2010\">Nun Vinya Dels Taus<\/a><br \/>\n<a title=\"Coma Blanca 2010\" href=\"https:\/\/www.invinic.com\/fr\/mas-den-gil-coma-blanca-2010\">Coma Blanca<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le d\u00e9faut le plus commun qui peut \u00eatre trouv\u00e9 dans de nombreux vins est l&rsquo;oxydation. Il existe deux types d&rsquo;oxydation: contr\u00f4l\u00e9e et non contr\u00f4l\u00e9e. Dans l&rsquo;oxydation non contr\u00f4l\u00e9e, l&rsquo;oxyg\u00e8ne entre en contact avec le vin et le ab\u00eeme, et dans le cas des vins blancs, se manifeste par des pr\u00e9matur\u00e9s [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":14561,"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":[350],"tags":[431],"class_list":["post-14560","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saviez-vous","tag-degustation-de-vins"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Oxydation: vice ou vertu? | Blog INVINIC<\/title>\n<meta name=\"description\" content=\"Le d\u00e9faut le plus commun qui peut \u00eatre trouv\u00e9 dans de nombreux vins est l&#039;oxydation. Il existe deux types d&#039;oxydation: contr\u00f4l\u00e9e et non contr\u00f4l\u00e9e. Dans\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.invinic.com\/la-oxidacion-defecto-o-virtud\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oxydation: vice ou vertu? | Blog INVINIC\" \/>\n<meta property=\"og:description\" content=\"Le d\u00e9faut le plus commun qui peut \u00eatre trouv\u00e9 dans de nombreux vins est l&#039;oxydation. Il existe deux types d&#039;oxydation: contr\u00f4l\u00e9e et non contr\u00f4l\u00e9e. 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