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The process of immersing oak chips, shavings, particles, cubes, "beans," or sticks into a wine to simulate having aged the wine in an oak barrel or keg. The oak may be natural or it may be toasted (light, medium or heavy toast). Oaking allows young wines to soften and absorb some of the wood's flavors and tannins. However, most light, delicate wines should not be oaked.

Oenosteryl Tablets:

A proprietary product containing potassium bicarbonate in a premeasured amount and used for acid reduction. Use only as directed by the manufacturer.


An unexpected, nondistinct, slightly offensive odor or taste in a wine and considered a minor fault.


See Mead


The process of reaction between many molecular components of wine with oxygen, resulting eventually in in a darkening (browning) of the wine and the development of undesirable odors and flavors.


See Mead

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