|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
26-05-2008, 09:38 PM
posted to alt.food.wine
|
|||
|
|||
White Burg Oxidation theory
A California wine maker, David Ramey, was in town on Friday and at
dinner we were discussing the issue of premature oxidation in white burgundy. He proposed a theory that in the mid 90's the French were pushing the envelope on lowering SO2 in their Chardonnay's and at the same time were beginning to use hydrogen peroxide solutions to clean their corks as opposed to chlorine based cleaners. The combination could be the perfect storm for creating premature oxidation on a random basis since some makers used less SO2 than others and the corks had differing amounts of hydrogen peroxide and were rinsed in a less than scientific manner. Just a theory and I'm not a chemist but it sounds plausible. 
|
|
27-05-2008, 01:31 PM
posted to alt.food.wine
|
|||
|
|||
|
White Burg Oxidation theory
On May 26, 4:38�pm, "Bi!!" wrote:
A California wine maker, David Ramey, was in town on Friday and at dinner we were discussing the issue of premature oxidation in white burgundy. He proposed a theory that in the mid 90's the French were pushing the envelope on lowering SO2 in their Chardonnay's and at the same time were beginning to use hydrogen peroxide solutions to clean their corks as opposed to chlorine based cleaners. �The combination could be the perfect storm for creating premature oxidation on a random basis since some makers used less SO2 than others and the corks had differing amounts of hydrogen peroxide and were rinsed in a less than scientific manner. �Just a theory and I'm not a chemist but it sounds plausible. yes, that's one of the predominant theories (John Gilman is an advocate, as well as some of the folks at http://oxidised-burgs.wikispaces.com/), I think Rovani disagreed.
|
Linear Mode
