"Disease of wine and spirits, caused by the contact with oxygen in the air. (...) Can take place enzymatically and/or chemically" (Veronelli).
When a wine is exposed to air it begins to oxidize due to the chemical reaction that occurs between the oxygen and alcohol. Oxidation can be welcome or unwanted.
Many wines aged in oak barrels, however, derive a real benefit from a slow process of mild oxidation, which enhances their flavour.
