On Thu, 29 Sep 2005 13:26:42 GMT, "Tom S" >
wrote:

>
>That's probably true, at least for relatively short air exposure - say
>several days.
>
>The main problem with the wine in question was probably insufficient free
>sulfite at bottling, which rendered it vulnerable to spoilage from oxygen
>exposure over the course of several days. High pH may have also played a
>part in the proceedings.
>
>Tom S
>
How much sulfite, and how low the ph to get a pinot to survive 4 days
at room temp and in an open environment??????