How does oxidation influence wine quality?

Controlled oxidation can significantly enhance the complexity of wine. During maturation, small amounts of oxygen can interact with compounds in the wine, such as phenolics and tannins, contributing to the development of flavors and aromas. This process can lead to a more nuanced profile, which is often sought after by winemakers aiming to create higher-quality wines.

However, it is crucial to understand that while controlled oxidation can be beneficial, excessive exposure to oxygen can spoil the wine. This over-oxidation can result in off-flavors, a loss of freshness, and a general decline in the wine's quality. Therefore, winemakers carefully manage the amount of oxygen that interacts with the wine throughout its production and aging to strike the right balance.

The other options do not accurately reflect the nuanced role of oxidation in winemaking. For instance, saying oxidation always spoils the wine overlooks its potential benefits. Suggesting that oxidation only affects color ignores the broader impact it has on flavor and aroma. Lastly, while it's true that some oxidation can occur during fermentation, this statement does not capture the full scope of its influence throughout the entire winemaking process.