On May 26, 4:38�pm, "Bi!!" > wrote:
> A California wine maker, David Ramey, was in town on Friday and at
> dinner we were discussing the issue of premature oxidation in white
> burgundy. He proposed a theory that in the mid 90's the French were
> pushing the envelope on lowering SO2 in their Chardonnay's and at the
> same time were beginning to use hydrogen peroxide solutions to clean
> their corks as opposed to chlorine based cleaners. �The combination
> could be the perfect storm for creating premature oxidation on a
> random basis since some makers used less SO2 than others and the corks
> had differing amounts of hydrogen peroxide and were rinsed in a less
> than scientific manner. �Just a theory and I'm not a chemist but it
> sounds plausible.

yes, that's one of the predominant theories (John Gilman is an
advocate, as well as some of the folks at http://oxidised-burgs.wikispaces.com/),
I think Rovani disagreed.