Oxidation

The result of the presence of oxygen in the air on the wine. It is a risk before fermentation (it spoils the grape’s aromatic components), and also can occur during fermentation (a change in color and bouquet). But during barrel maturation in an oxygen-free environment, the pores in the wood allow a tiny amount of oxygen into the wine which helps to stabilise the color and develop aromatic complexity. This is controlled oxygenation.