Michael Pronay ha scritto:
> Luk > wrote:
>
>
>>>>The refrigerator, as Mark will confirm, will increase the
>>>>oxidation risk.
>
>
>>>Sorry Mike, but this is contrary to common wisdom, my
>>>experience, and chemistry. Cool temperatures slows down
>>>oxidation.
>
>
>>It results that at 5 °C the oxigen content into water (or wine)
>>is twice than at 20°C
>
>
> So what? Oxidation is the reaction of wine with oxigen, not
> the content in itself. Reaction *is* much slower at cooler
> temperatures.
>
> M.

IMHO it is disputable if oxidation occurs at the wine surface because of
enviromental oxygen or inside the wine when it absorbs oxigen. You are
right, but it is also true that cooling wine it absorbs oxigen.

Luk