Category: Production

Oxygenation / oxidation

Oxygenation is controlled contact with oxygen; oxidation is the set of chemical changes it can cause. In vermouth it can be sought or harmful.

During ageing in barrel or tinaja, a slow ingress of oxygen can integrate aromas and generate dried-fruit notes. Excess dulls fruit, darkens colour and reduces freshness.

After opening the bottle, progressive deterioration predominates, so it should be refrigerated and well sealed. See how to store vermouth to limit domestic oxidation.