by Beth Heiserman
Oxidation in wine is the most common wine fault. It is presence of oxygen and a catalyst is what makes the process to transpire. Oxidation can happen during different stages of winemaking through aging in a bottle. It can cause a loss of color, for instance the red wine will have a brownish tint. It reminds me of the color of a raisin. Sulfates are added to wine, to prevent this.
The Romans used sulfur dioxide in winemaking, they had discovered that burning candles inside empty…