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In article .com>,
says...
>
>What about screw caps as opposed to corks?
>I had half a bottle of Conundrum left after a week. I opened it and it
>was obviously degraded, but still drinkable. Could the screw cap have
>helped save it?
>
>Tom S wrote:
>> "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
For the last 2 vintages, all of the Conundrum in AZ has been under stelvin.
Since ours never hangs around more than a few days, and it's always stored in
the refrigerator, I've not had any go bad. Also, I have yet to return a bottle
in the last 2 years, while I averaged about 1/cs under cork. I know this
doesn't specifically address your question, but offers a bit of data, around
the cork v stelvin issue and Conundrum.
Hunt
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