The role of oxygen in winemaking processes is a very important factor in the quality of the final wine, so this handbook is intended to transfer to the winemaking sector essential theoretical aspects from a very practical perspective, which allows to understand the critical points in the uptake of oxygen into the wine in the winery and the expression of oxygen in the wine.
In addition, real cases that reflect the impact of the practices carried out in different wineries on the oxygenation of wine during winemaking are also included. Other chapters focus on describing the gases in oenology, the effects of oxygen in wine or the importance of the equipment used, or the practices during bottling, also devoting an important part to the optimization of hidden oxygenation control processes..... to finally, in the last chapter, offer recommendations and actions to be carried out in the winery in a simple and effective way to avoid the unwanted uptake of oxygen. This treatise is an essential reference tool for the oenologist to know the involvement of oxygen in the different processes and to decide what to do at each moment to improve and maintain the good work in the production of quality wines.
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