| http://www.w3.org/ns/prov#value | - At the other end of the spectrum is reductive winemaking, avoiding contact between the must and the air, working in closed vessels, using carbon dioxide or other gases to prevent such contact, not racking and so on. [NB. As an aside, the processes of oxidation and reduction are more correctly described as transfer of electrons; oxidation is the loss of an electron often to oxygen (but also other m
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