The aging of Rieslings is closely associated with oxidation, that is, the reaction of oxygen with the ingredients of the wine.

Oxidation products, such as for example aldehydes, have a nutty and slightly bitter flavor, which can extend to an undesirable sherry tone.

Text: From the book "Riesling". By courtesy of HALLWAG-Verlag.
Text: © HALLWAG-VERLAG

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