About: http://webisa.webdatacommons.org/204484398

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	The presence of oxygen after primary fermentation and during the latter stages of wine production can increase browning reactions, chemical and microbiological instability and result in the production of off-aromas such as acetaldehyde.
http://www.w3.org/ns/prov#wasQuotedFrom	winesandvines.com