Final answer:
The statement is true; oxygen helps in the maturation of red wine by allowing oxidation, which develops the wine's flavor, and by softening tannins which reduces astringency, improving the wine's texture. Insoluble crystals sometimes found in wine bottles are harmless tartrate crystals. It's important to correct the misconception that oxygen is a byproduct of fermentation; actually, CO₂ is produced, and oxygen was present before fermentative organisms evolved.
Step-by-step explanation:
The statement is true. When it comes to winemaking and the maturation of wine, allowing oxygen to interact with the wine has a couple of critical effects. Firstly, oxygen dissolves in the wine, leading to a process known as oxidation. This oxidation is essential for the development of the wine's flavor profile. However, excessive oxidation after the bottle is opened can lead to an unpleasant vinegary taste due to the production of acetic acid. Secondly, oxygen plays a role in softening the tannins in red wine. Tannins are polyphenolic compounds that can give young wines a bitter and astringent taste. As red wine matures, exposure to small amounts of oxygen can help tannins to polymerize and precipitate out of the wine, resulting in a smoother mouthfeel.
In the context of the wine cork and solids found in wine bottles, the crystals mentioned in Figure 13.6.1 are likely to be tartrate crystals, which are insoluble compounds that can form under certain conditions and are not harmful. They can end up crusting the bottle or the cork but are not soluble in the wine itself.
During the fermentation process as shown in FIGURE 4.18, it's worth noting that fermentation of grape juice to make wine primarily produces carbon dioxide (CO₂) as a byproduct, not oxygen. This is part of anaerobic cellular respiration, a process that occurs in the absence of oxygen. The statement that oxygen is a byproduct of fermentation is incorrect; oxygen was present in the atmosphere before fermentative organisms evolved.