"JEP62" > wrote in message
oups.com...
>
> Tom S wrote:
>> Four days open is a pretty long time - especially in this age of unfined,
>> unfiltered low sulfite wines. Maybe that was just too long for a
>> delicate
>> varietal like Pinot Noir.
>>
>
> Tom,
>
> Low sulfite I get, but it sounds like you feel unfined, unfiltered
> wines have a shorter shelf life. That's very interesting. Care to
> elaborate?

Sure, but I wasn't implying that they have a shorter _shelf_ life.

It seems obvious to me that if you leave all the floating organisms in a
wine at bottling, they'll have a jump start on spoiling the wine once it's
opened and exposed to air - especially if it's bottled with low free SO2.

OTOH, a sterile filtered wine that has sufficient free SO2 at bottling
should be much less sensitive to air exposure, and has no intrinsic spoilage
inoculum present.

Tom S