What is the term for the process of allowing wine to come into contact with oxygen in a controlled way?

The term for the process of allowing wine to come into contact with oxygen in a controlled way is oxidation. Oxidation occurs when wine interacts with oxygen, leading to various chemical reactions that can enhance or alter its flavors and aromas. This process can help soften tannins in red wines and create a more complex bouquet, especially in aged wines. Controlled oxidation is essential for developing certain styles of wine and achieving desired characteristics during the aging process.

While fermentation involves the conversion of sugars to alcohol and carbon dioxide through the action of yeast, decanting is a technique specifically used to separate wine from sediment or to aerate wine before serving, and filtration refers to the removal of solids from liquid. Each of these processes serves different purposes in winemaking and serving but is distinct from the controlled oxidation that occurs throughout the aging of wine and is a vital part of developing a wine's character.