{"id":2442,"date":"2023-10-20T15:14:44","date_gmt":"2023-10-20T13:14:44","guid":{"rendered":"https:\/\/www.callmewine.com\/blog\/?p=2442"},"modified":"2024-06-17T14:27:39","modified_gmt":"2024-06-17T12:27:39","slug":"ossidazione-del-vino","status":"publish","type":"post","link":"https:\/\/www.callmewine.com\/blog\/wine-academy\/sommelier-tips\/ossidazione-del-vino\/","title":{"rendered":"L\u2019ossidazione del vino: l\u2019aria e l\u2019uva"},"content":{"rendered":"\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">L\u2019aria \u00e8 solitamente un nemico del vino. Se \u00e8 vero che esiste un\u2019affascinante tipologia, quella dei <\/span><a href=\"https:\/\/www.callmewine.com\/pages\/vini-ossidativi\"><b>vini ossidativi<\/b><\/a><b>, <\/b><span style=\"font-weight: 400;\">che guadagnano le loro peculiarit\u00e0 esposti all\u2019aria<\/span><b>, <\/b><span style=\"font-weight: 400;\">l\u2019ossigeno \u00e8<\/span> <span style=\"font-weight: 400;\">per\u00f2 <\/span><b>responsabile di molti difetti. <\/b><span style=\"font-weight: 400;\">Ecco perch\u00e9 \u00e8 importante capire come agire, in cantina e in casa, per preservare il vino dall\u2019ossidazione.<\/span><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"576\" src=\"https:\/\/www.callmewine.com\/blog\/wp-content\/uploads\/2023\/10\/vini-ossidati.jpg\" alt=\"ossidazione nei vini\" class=\"wp-image-2445\" srcset=\"https:\/\/www.callmewine.com\/blog\/wp-content\/uploads\/2023\/10\/vini-ossidati.jpg 1024w, https:\/\/www.callmewine.com\/blog\/wp-content\/uploads\/2023\/10\/vini-ossidati-300x169.jpg 300w, https:\/\/www.callmewine.com\/blog\/wp-content\/uploads\/2023\/10\/vini-ossidati-768x432.jpg 768w, https:\/\/www.callmewine.com\/blog\/wp-content\/uploads\/2023\/10\/vini-ossidati-750x422.jpg 750w, https:\/\/www.callmewine.com\/blog\/wp-content\/uploads\/2023\/10\/vini-ossidati-480x270.jpg 480w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong><strong>Cos\u2019\u00e8 l\u2019ossidazione del vino?<\/strong><\/strong><\/h2>\n\n\n\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">L\u2019ossidazione rappresenta <\/span><b>l\u2019interazione chimica dell&#8217;ossigeno con altre molecole<\/b><span style=\"font-weight: 400;\">. Volendo semplificare molto, sono dei processi di ossidazione i responsabili dell\u2019invecchiamento umano. L\u2019ossigeno interagisce con le molecole del vino, legandosi con degli atomi e <\/span><b>modificando la struttura chimica<\/b><span style=\"font-weight: 400;\"> stessa. Questo pu\u00f2 portare a molti effetti differenti, alcuni necessari per una buona produzione, ma spesso porta alla formazione di difetti. <\/span><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong><strong><strong>L\u2019ossidazione e i difetti: le caratteristiche del vino ossidato<\/strong><\/strong><\/strong><\/h2>\n\n\n\n<p><span style=\"font-weight: 400;\">L\u2019ossidazione \u00e8 un problema per il vino perch\u00e8 l&#8217;ossigeno, molto reattivo, si lega a diverse molecole trasformandole. Le reazioni risultanti dall\u2019ossidazione sono molte e complesse, ma i principali difetti di un vino ossidato si riscontrano in:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Colorazione<\/b><span style=\"font-weight: 400;\">: l\u2019ossigeno \u00e8 responsabile di cambiamenti negativi nel colore dei vini. L\u2019ossigeno interagisce con ioni o con enzimi che mutano sostanze pigmentanti, portando alla formazione di composti bruni che rendono pi\u00f9 scuro il vino. Se nel caso dei <\/span><a href=\"https:\/\/www.callmewine.com\/vini-rossi-C5.htm\"><span style=\"font-weight: 400;\">vini rossi<\/span><\/a><span style=\"font-weight: 400;\"> questo \u00e8 pi\u00f9 difficile da notare, nel caso dei <\/span><a href=\"https:\/\/www.callmewine.com\/vini-bianchi-C6.htm\"><span style=\"font-weight: 400;\">vini bianchi<\/span><\/a><span style=\"font-weight: 400;\"> il colore tende a virare evidentemente sul marrone, una sensazione visiva spiacevole;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Componenti aromatiche<\/b><span style=\"font-weight: 400;\">: se l\u2019ossigeno agisce intensamente con composti fenolici, le molecole possono rilasciare acqua ossigenata che, a sua volta, interagisce con le molecole aromatiche del vino, generando sensazioni sgradevoli di solvente, oppure degradando le componenti aromatiche e di fatto spegnendo i profumi del vino.&nbsp;<\/span><\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Per un produttore \u00e8 assolutamente necessario evitare che il mosto o il vino rimangano esposti all\u2019aria troppo a lungo. Risulta per\u00f2 estremamente difficile ovviare completamente a questo problema anche facendo molta attenzione. Ma come evitare l\u2019ossidazione del vino, allora? I produttori possono aggiungere dei <\/span><a href=\"https:\/\/www.callmewine.com\/blog\/wine-academy\/sommelier-tips\/wine-academy-sommelier-tips-solfiti-nel-vino\/\"><span style=\"font-weight: 400;\">solfiti nel vino<\/span><\/a><span style=\"font-weight: 400;\">, che proteggono le altre molecole di fatto ossidandosi prima di esse.<\/span><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong><strong><strong><strong>Quando l\u2019ossidazione del vino \u00e8 un bene<\/strong><\/strong><\/strong><\/strong><\/h2>\n\n\n\n<p><span style=\"font-weight: 400;\">In piccole quantit\u00e0 l\u2019ossigeno \u00e8 per\u00f2 positivo, anzi necessario, in certe fasi della produzione del vino. Durante le prime fasi della produzione del mosto, un minimo quantitativo di ossigeno <\/span><b>stimola l\u2019attivit\u00e0 dei lieviti<\/b><span style=\"font-weight: 400;\">. Oppure, l\u2019acetaldeide che si forma con la trasformazione dell\u2019etanolo pu\u00f2, in minime quantit\u00e0, <\/span><b>contribuire alla longevit\u00e0<\/b><span style=\"font-weight: 400;\"> dei vini rossi. Inoltre, minime quantit\u00e0 di ossigeno <\/span><b>evitano la riduzione<\/b><span style=\"font-weight: 400;\">, ovvero l\u2019assenza di ossigeno, che pu\u00f2 generare altri problemi, come aromi di chiuso o fermentazioni stentate.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Un vino ossidato si pu\u00f2 bere, ma di solito non \u00e8 un\u2019esperienza piacevole: il sorso pu\u00f2 essere squilibrato, gli aromi attenuati\u2026 In talune occasioni, per\u00f2, l\u2019ossidazione<\/span><b> pu\u00f2 essere un vero punto di forza: <\/b><span style=\"font-weight: 400;\">se la temperatura viene correttamente mantenuta tra i 14,5\u00b0 e i 16\u00b0 C, inizier\u00e0 la formazione del <\/span><b>velo di flor,<\/b><span style=\"font-weight: 400;\"> una sottile pellicola che protegge il vino. Grazie a questo processo verranno prodotti i pi\u00f9 pregiati vini ossidativi.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">L\u2019ossigeno pu\u00f2 essere nemico del vino, ma \u00e8 anche necessario inizialmente. Insomma, l\u2019ossidazione \u00e8 un costante bilanciamento tra il troppo e il poco, tra il buono e il dannoso, in quello che \u00e8 uno degli <b>affascinanti giochi d\u2019equilibrio<\/b> del vino.<\/span><\/p>\n\n\n\n<p class=\"has-text-align-center\"><strong>Potrebbe interessarti anche:<\/strong> <\/p>\n\n\n\n<p><a href=\"https:\/\/www.callmewine.com\/blog\/wine-academy\/how-to\/macerazione-del-vino\/\">La macerazione del Vino<\/a> | <a href=\"https:\/\/www.callmewine.com\/blog\/wine-academy\/how-to\/metodo-solera\/\">Il metodo Solera<\/a> | <a href=\"https:\/\/www.callmewine.com\/blog\/wine-academy\/occasioni\/vini-da-meditazione\/\">I Vini da meditazione<\/a> | <a href=\"https:\/\/www.callmewine.com\/vernaccia-di-oristano-V456.htm\">Vernaccia di Oristano<\/a> | <a href=\"https:\/\/www.callmewine.com\/vin-jaune-V317.htm\">Vin Jaune <\/a>| <a href=\"https:\/\/www.callmewine.com\/marsala-V159.htm\">Marsala <\/a>| <a href=\"https:\/\/www.callmewine.com\/madeira-V148.htm\">Madeira<\/a> | <a href=\"https:\/\/www.callmewine.com\/sherry-V271.htm\">Sherry<\/a> | <a href=\"https:\/\/www.callmewine.com\/porto-V225.htm\">Porto <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Con questo articolo scoprirai quello che c&#8217;\u00e8 da sapere sull&#8217;ossidazione, o l&#8217;effetto dell&#8217;aria sul vino<\/p>\n","protected":false},"author":8,"featured_media":2445,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ossidazione del vino e vini ossidati: cosa sapere | Callmewine<\/title>\n<meta name=\"description\" content=\"Sapere come preservare il vino dall\u2019ossidazione \u00e8 molto importante per evitare che insorgano difetti di colorazione o aroma. 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