Oxygen is the enemy of wine. This i

氧气是葡萄酒的敌人。这是众所周知的。将软木塞放在瓶中，或者将桶塞放在桶中，直到足够长的时间，甚至最坚固的葡萄酒也会变酸变质。<br><br>然而，发酵和提升过程中的氧气暴露对于生产稳定而持久的葡萄酒至关重要。对于红酒尤其如此，红酒的存在可以帮助延长单宁（使单宁更质地光滑）并稳定颜色等。但是，就像古代的秘术王（Mithridates）一样，他们经常食用少量的毒药以使其对致命作用免疫，因此必须向酒中以严格控制的剂量供氧，以免治愈癌症。<br><br>有几种将氧气引入发酵或陈酿葡萄酒的方法，下面定义一些更常见的方法。但是首先我们必须定义氧化，因为它是一个具有两个含义的术语。在葡萄酒行业，我们认为氧化是缺陷。酒由于处理不当或年老而疲倦时会被“氧化”。有时，葡萄酒会被故意氧化，例如使用黄褐色港或某些类型的雪利酒，但总的来说要避免这种品质。然而从化学角度来看，氧化只是“氧化还原”反应的一半（另一半是还原），其中电子在稳定分子键的产生中进行交换。当化合物或元素将电子给予键时会被“氧化”，而当其获得电子时会被“还原”。氧气实际上不需要存在即可发生，

Oxygen is the enemy of wine. This is well understood. Leave the cork out of a bottle, or the bung out of a barrel, for long enough and even the most stalwart wine will sour and decay.<br><br>And yet oxygen exposure during fermentation and élevage is essential to produce a stable and long-lasting wine. This is especially true for red wines, where its presence can help elongate tannins (which renders them more texturally smooth) and stabilize color, among other things. But as with ancient King Mithridates, who regularly consumed small amounts of poison to become immune to its fatal effects, wine must be fed oxygen in carefully controlled doses, lest the cure become the cancer.<br><br>There are several ways to introduce oxygen to a fermenting or aging wine, and some of the more common methods are defined below. But first we must define oxidation, as it is a term with two meanings. In the wine industry, we think of oxidation as a flaw; a wine is “oxidized” when it tastes tired, either through faulty handling or old age. Sometimes, wines are deliberately oxidized, such as with Tawny Port or certain types of Sherry, but in general it is a quality to be avoided. Yet from a chemical perspective, oxidation is simply one half of a “redox” reaction (the other half being reduction), wherein electrons are exchanged in the production of stable molecular bonds. A compound or element is “oxidized” when it donates electrons to a bond, and is “reduced” when it gains electrons. Oxygen doesn’t actually need to be present for this to occur, but oxygen ions are by far the most famous oxidizers, as they need to donate two electrons to become stable (hence the reason they bond with two hydrogen ions to form water).

氧气是葡萄酒的敌人。这很容易理解。把瓶塞从瓶子里拿出来，或者把瓶塞从桶里拿出来，时间足够长，即使是最坚固的葡萄酒也会变酸和腐烂。<br>然而，在发酵和提取过程中的氧气暴露是生产稳定和持久葡萄酒的关键。红葡萄酒尤其如此，它的存在有助于延长单宁（使其更光滑的结构）和稳定颜色等。但正如古代的米特里达特国王，他经常食用少量的毒药，以免疫其致命的影响，葡萄酒必须喂氧在谨慎控制的剂量，以免治愈成为癌症。<br>有几种方法可以将氧气引入发酵或陈酿的葡萄酒中，一些更常见的方法定义如下。但首先我们必须定义氧化，因为它是一个有两层含义的术语。在葡萄酒工业中，我们认为氧化是一种缺陷；当葡萄酒尝起来很累时，不管是由于处理不当还是年老，它都会被“氧化”。有时，葡萄酒会被故意氧化，比如用黄褐色的波特酒或某些类型的雪利酒，但一般来说，这是一种必须避免的品质。然而，从化学角度来看，氧化只是“氧化还原”反应的一半（另一半是还原反应），其中电子在产生稳定的分子键时被交换。一种化合物或元素在给键提供电子时被“氧化”，在获得电子时被“还原”。实际上，要发生这种情况并不需要氧气，但氧离子是迄今为止最著名的氧化剂，因为它们需要提供两个电子才能变得稳定（因此它们与两个氢离子结合形成水）。<br>