oxidative bouquet


oxidative bouquet

Etichetta di dominio


Etichetta grammaticale



Bouquet acquired by the wines aged in contact with air. 1


Only fine wines have the potential to progress from aroma to bouquet; others are said not to age not to “bouquet.” In one case the wines generally come from a warm region and are either naturally high in alcohol or have been fortified by the addition of brandy. Fortification is a method of preserving wine and protecting it from attack by bacteria which would ruin it. As alcohol of 16° to 17° will kill most bacteria, it is no longer necessary to take so much care to keep the wine from contact with oxygen and it can be exposed to air in partially full barrels. This method of storage promotes what is known as oxidative aging. The wine develops an oxidative bouquet, characterized by aldehydic compounds smelling of quince, apple, dried nuts, butter, rancio, and madeira. It is this type of aging that led Pasteur to say “oxygen makes the wine”. And so it is with various Vins Doux Naturels, such as Banyuls, the Picardan used as a base for vermouth, vins de liqueur, mistelles used as a base for aperitifs, port, oloroso, and amontillado sherries, madeira, marsala, Italian Vin Santo, Mavrodaphne from Patras, and many others. Aged in contact with air, these wines become immune to it. Most do not improve in bottle, but neither do they deteriorate after several days in an opened bottle. 2


Just as there are two sorts of ageing, there are two types of bouquet: the oxidative bouquet for special wines aged by indepth oxidation based on acetaldehyde and its derivatives and the bouquet of reduction found in premium wines that develops when the wine is kept away from air. 3

Trascrizione fonetica

[ˈɒksᵻdeɪtɪv buːˈkeɪ], [ˈɑksəˌdeɪdɪv ˈbuːkeɪ] [i:note num

Sinonimi e Antonimi

Oxidative: adjetvive from oxide, "compound of oxygen with another element," 1790, from Fr. oxide (1787), coined by G. de Morveau and A. Lavoisier from ox(ygène) + (ac)ide.

Bouquet: 1716, introduced to English by Lady Mary Montague from Fr. bouquet, originally "little wood", from Picard form of O.Fr. bochet (14c.), dim. of bosco, from M.L. boscus "grove". 5

Etichetta di paese

Università degli Studi di Genova, Facoltà di Lingue e Letterature Straniere, Corso di Laurea in Teorie e Tecniche della Mediazione Interlinguistica

Data della scheda
Wed Jun 23 09:49:49 2010

Luna Solidoro, rev. Chiara Barbagianni


1 : Peynaud E., Blouin J., The taste of wine: the art and science of wine appreciation, John Wiley & sons, 1996, p. 64.

2 : Peynaud E., Blouin J., The taste of wine: the art and science of wine appreciation, John Wiley & sons, 1996, p. 63.

3 : Peynaud E., Knowing and making wine, John Wiley & sons, United States of America, 1984, p. 251.

4 : http://www.oed.com/, (21/11/2011)

5 : http://www.etymonline.com, (14/05/2010)

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