Oxygen can be wine’s friend and foe. In my latest article for Santé Magazine, I talk about the good and bad effects oxygen has on wine. How a little can go a long way or how just a bit too much can be disasterous.
When we breathe in oxygen, the air enters our lungs and travels throughout our body by way of blood. This allows your organs and tissues to function. But too much oxygen can harm the lung tissues and deteriorate their functions. Wine is a living thing, and just like a human, oxygen is beneficial, but it can also be too much of a good thing.
Click here to to read the full article
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