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Billy[_8_]

In article
>,
wrote:

> Racking is the best way to age a wine. The oxygen added when bottling
> obviously helped. You also may of had CO2 that blew off on the
> racking. After 12 years of winemaking I have noticed that it's almost
> easier to suffocate a wine then to add to much oxygen. If you don't
> rack enough the wine will not degas and will not age correctly.

Three rackings without splashing (12-18 mo.). SO2 of 25 - 35 ppm. Oxygen
in the neck of the bottle, where the cork is going, is sufficient O2 to
age wine. Wine typically becomes weird for 3 months following bottling.
This is referred to as "bottle shock". From there on out it is an
oxidation/reduction reaction where tannins link together (polymerize),
and then precipitate out of solution.
--
- Billy
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.
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