Thanks Tom.


Bob


"Tom S" > wrote in message . com>...
> "bob" > wrote in message
> om...
> > Thanks Tom,Clyde and KJ for the responses. I'm going to keep an eye on
> > it. Could the grapefruit smell "possibly" be oxidation like KJ said or
> > is that NOT possible? I know what aceldhyde smells like and it doesn't
> > smell like that BUT I have only smelled it in red wine. Does it smell
> > different in white? I just want to do all I can to diagnose this. I've
> > read that PVPP might help if it is. Does anyone have any experiences
> > with that stuff???
>
> Yeah, some. If the wine gets to the point where PVPP is required to
> "repair" it, I'd (personally) dump it. That said, I'd say it doesn't sound
> to me like that's the case here. Just keep your free SO2 at a normal level
> and containers topped up.
>
> When I've noticed grapefruit in my Chardonnay it has always been just after
> fermentation and lasted ~2 or 3 months in barrel. It has never persisted
> much beyond that. If your wine is on oak chips I'd expect similar. If not,
> I'd bet it'll still disappear.
>
> Tom S