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	<title>oxygen &#8211; Bryan&#039;s Wine &amp; Beer Making Site</title>
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		<title>Oxygen is not the Boogie Man in Winemaking</title>
		<link>https://wine.bkfazekas.com/oxygen-is-not-the-boogie-man-in-winemaking/</link>
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		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Wed, 22 May 2024 21:13:20 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[K-meta]]></category>
		<category><![CDATA[oxidation]]></category>
		<category><![CDATA[oxygen]]></category>
		<category><![CDATA[potassium bisulfite]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=6258</guid>

					<description><![CDATA[updated 05/22/2024 A common question from new winemakers is about oxygen exposure. It&#8217;s commonly believed that even brief exposure to air ruins a wine. I was once asked, &#8220;My wine was exposed to air&#46;&#46;&#46;]]></description>
		
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