I won't argue with you about your experiences. I'm just saying that
around 100ppm free SO2 (FSO2), some say less, the wine will give you a
headache, and if you are an asthmatic, shove you into an attack.
In winemaking
In low concentrations SO2 is mostly undetectable in wine, but at over
50ppm, SO2 becomes evident in the nose and taste of wine.
http://en.wikipedia.org/wiki/Sulfur_dioxide
http://www.winemakermag.com/stories/...ld-i-add-campd
en-tablets-each-time-i-rack-my-wine-and-how-do-i-measure-the-level-of-sul
fite-in-my-wine
Additionally, SO2 will bleach your wine, striping out the purple hues in
reds, and make whites look like water. This is one of the reasons for
using as little as is needed.
Not all wine oxidation is mediated by acetobacter, direct molecular
oxidation can happen as well. It seems from your statement, that you
think you could leave wine in an open pot, and it would be perfectly
fine, as long as it had FSO2. This is not the case. You will get
spoilage from direct oxidation and aerobic organisms.
If you can't taste the difference, there is no need to change your
habits.
In article
>,
wrote:
> Wildbill,
>
> I've never experienced oxidation from racking. As long as there is
> free SO2 the wine will not oxidize. I add 50ppm each rack and the wine
> is very drinkable. In fact, it's better than any commercial stuff made
> from the same quality grapes I use. If Micheal added 30ppm each rack
> it would take 10 racks to get to 300ppm. That's assuming no oxygen is
> introduced during racking. IOW, it won't even be close to 300ppm and
> probably more close to 30ppm at the end.
>
> On Feb 11, 10:44*am, Wildbilly > wrote:
> > In article
> > >,
> >
> >
> >
> >
> >
> > *michael > wrote:
> > > On 9 Feb, 11:52, "Paul E. Lehmann" > wrote:
> > > > michael wrote:
> > > > > On 9 Feb, 02:17, "Paul E. Lehmann" > wrote:
> > > > >> Wildbilly wrote:
> > > > >> > In article
> > > > >> > >
> > > > >> > ,
> > > > >> > michael > wrote:
> >
> > > > >> >> I have been drinking a 2006 Regent( a European hybrid developed
> > > > >> >> for
> > > > >> >> early ripening in cool climates ) red wine recently and have been
> > > > >> >> amazed at the difference temperature makes.My mini vineyard is in
> > > > >> >> Herefordshire,in southern England,and whereas I have been making
> > > > >> >> some
> > > > >> >> excellent dry white wines(as judged by others),I am new to red
> > > > >> >> wine
> > > > >> >> making.
> >
> > > > >> >> The year 2006 was very good in England,with all grapes ripening
> > > > >> >> very
> > > > >> >> well,and earlier than usual.I fermented the grapes on the skins
> > > > >> >> and
> > > > >> >> with the grapes natural yeast,and achieved full fermentation
> > > > >> >> after 2
> > > > >> >> to 3 weeks-the grapes were pressed after 6 days maceration.The
> > > > >> >> wine
> > > > >> >> was matured in gallon glass demijohns for three years,and bottled
> > > > >> >> recently.I tried the wine in my cool pantry (it has been pretty
> > > > >> >> cold
> > > > >> >> in England this winter),and was a little disappointed.It had a
> > > > >> >> very
> > > > >> >> nice fruity nose but seemed a little tannic.We compared it with a
> > > > >> >> commercial Australian Cabernet ,and was not convinced that mine
> > > > >> >> was
> > > > >> >> that much inferior.We decided to serve it to our friends at a
> > > > >> >> dinner
> > > > >> >> party,as English red wine made from English grapes is quite
> > > > >> >> unusual.
> >
> > > > >> >> The surprise came when I warmed up the wine to about 65For room
> > > > >> >> temperature.The wine had lost its tannic nature and was very
> > > > >> >> good,with
> > > > >> >> absolutely no comparison to drinking the wine at 50F.I am well
> > > > >> >> aware
> > > > >> >> that red wine should be drunk at room temperature,but had no idea
> > > > >> >> that
> > > > >> >> its character should change so much;it makes it difficult to
> > > > >> >> assess
> > > > >> >> wine being stored in a cooler place.
> > > > >> >> I would welcome comments
> > > > >> >> Michael
> >
> > > > >> > Good reds and whites: 14C - 16C
> > > > >> > Young fruity reds, rosés, and dry whites: 11C - 12C
> > > > >> > Sparkling: 7C - 8C
> > > > >> > Dessert Wines: 6C
> >
> > > > >> > Chilling a wine, reduces your ability to taste it. Too warm and it
> > > > >> > will
> > > > >> > seem flat. Then again, wines are like steaks. No one can tell you
> > > > >> > the
> > > > >> > right way to serve it (well done, rare), or what is the best temp
> > > > >> > to
> > > > >> > serve wines, for you. Learn the rules, and then you can break them
> > > > >> > ;O)
> >
> > > > >> I like your quote at the bottom
> >
> > > > >> Paul- Hide quoted text -
> >
> > > > >> - Show quoted text -
> >
> > > > > Thanks for the comments.
> > > > > I think that my problem with this red wine is that I have got an
> > > > > excess of tannin.I thought that it would become more mellow after
> > > > > three years in a glass demijohn,but although it has coated the glass
> > > > > with a thin red deposit,there has been no deposit in the bottom of
> > > > > the
> > > > > demijohn.The grapes were very ripe when picked (Brix 18.5 which about
> > > > > the best we get in our cool climate),but possibly a little low on
> > > > > acid.The wine has a good fruity nose,its colour is deep red and
> > > > > clear,but that is about the best one can say-the taste gets better on
> > > > > the second or third glass,but presumably all wines do due to the
> > > > > alcohol kicking in.It is somewhat better than a supermarket wine at 8
> > > > > dollars a bottle,my friends at a recent dinner party liked it and my
> > > > > daughter gives it 9/10.However,I feel that I need more understanding
> > > > > of what I perceive to be wrong,in order to improve it.
> > > > > Michael
> >
> > > > Try this:
> >
> > > > Next time you open a bottle, pour out a glass and drink it and save the
> > > > rest
> > > > in the opened bottle until the next day. *Test to see how the remaining
> > > > wine in the bottle taste the next day - or two days. *If it is a lot
> > > > better
> > > > taste to you, then your wine will improve with age - it just needs more
> > > > time.
> >
> > > > Have you checked out the site:
> >
> > > >http://www.winepress.us/
> >
> > > > There are a LOT of us there and it is very active with a lot of good
> > > > topics
> > > > and opinions. *I am known as PEL on the site. *You can also post
> > > > pictures
> > > > which sometimes help a lot in the conversations. *They have been having
> > > > problems with their server but it has been fairly stable recently.
> >
> > > > Paul- Hide quoted text -
> >
> > > > - Show quoted text -
> >
> > > Yes,it does get a little better when left in an opened bottle for a
> > > day or so.The wine is already 3 years old,but perhaps it is not
> > > maturing very fast in glass.What surprises me is that I do not get a
> > > tannin deposit on the bottom of the glass demijohn.That is why I have
> > > not deemed it necessary to rack it-all I see is a deposit on the
> > > inside of the glass.Perhaps red wine does need more air (which it
> > > would get if maturing in oak),so perhaps I will rack some more to
> > > introduce some oxygen to help with maturation.I assume that I add a
> > > small amount of sulphite(30ppm) on each racking,though I thought that
> > > red wine (unlike white wine)does not need it due to its tannin .
> > > Thanks again
> > > Michael
> >
> > All wines need SO2, unless you're making vinegar (little is needed below
> > pH3). 30ppm is about the max. free SO2 that you want. If you add 30ppm
> > to each racking, the wine will be undrinkable. Polymerization of tannins
> > is a slow oxidation. Exposure to the air is will lead to rapid oxidation
> > ---> acetic acid ---> acetaldehyde ---> big waste of time, effort, money.
> > --
> > "Fascism should more properly be called corporatism because it is the
> > merger of state and corporate power." - Benito Mussolini.
> >
> > http://news.yahoo.com/s/ap/20100119/...rrestin...http
> > ://www.democracynow.org/2010/1/19/headlines
--
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.
http://news.yahoo.com/s/ap/20100119/...ting_activists
http://www.democracynow.org/2010/1/19/headlines