How does oxygen exposure affect wine during aging?

Oxygen exposure during wine aging plays a critical role in the development of flavor, aroma, and texture, but it is a double-edged sword. While a small amount of oxygen can enhance a wine's complexity and promote desirable chemical reactions that contribute to aging, excessive oxygen can lead to oxidation. This oxidation can result in the degradation of the wine’s fruit character, leading to off-flavors and spoilage.

As the wine interacts with oxygen, compounds such as phenols and anthocyanins can oxidize, which may dull the brightness of the flavors and aromas. Additionally, oxidation can produce undesirable compounds like acetic acid, which can spoil the wine altogether, leading to a vinegary taste. Therefore, careful management of oxygen exposure is essential during the aging process to ensure the wine evolves positively without crossing the threshold into spoilage.