puolihapetettu

Puolihapetettu is a Finnish term that translates to "semi-oxidized" or "partially oxidized." It is primarily used in the context of wine production, particularly when describing sparkling wines. The term refers to the stage of fermentation and aging where the wine has undergone a controlled oxidation process. This oxidation can contribute to the development of specific flavor compounds, such as nutty, toasty, or dried fruit notes, adding complexity to the wine's profile.

In the production of certain sparkling wines, like Champagne or Cava, a period of aging on the lees (spent yeast cells) is common. During this time, slow, controlled oxidation can occur. This process, known as autolysis, is distinct from uncontrolled oxidation, which can lead to spoilage. Puolihapetettu describes wines that have experienced this controlled exposure to oxygen, resulting in a richer and more nuanced aroma and taste. It is not a classification of a wine's quality but rather a descriptor of its production method and resulting characteristics. Wines described as puolihapetettu are often aged for extended periods, allowing these semi-oxidative processes to develop fully.