Bottling for maximum stability. To avoid contact with the air and the consequent problems of oxidation and browning fillers are used with with accessories, just prior to capping, blowing inert gases such as nitrogen, which do not interfere with the scent and flavor of wine.
Ageing, held in bottles stoppered with cork where there is practically no exchange of oxygen, is a phenomenon of reduction, that is the opposite of oxidation. During this period, which can range from one day a few years, the wine is more, slow changes, reaching the highest point in its evolution. After aging the bottles are ready for market.
1 comments:
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