Joe Sallustio wrote:
> I have been reading about and old method of sterilizing that seems to
> be being revisited. The wine is heated to 54 C +/-0.2 C and bottled,
> cased and stored with no pre cooling. The temperature is very low but
> the long lag time in cooling is used for sterilization. It's in Bird's
> book- Winery Technology. His feeling is that the temperature control
> must be tight and that it's useful for generic wines in that it can
> have a premature aging effect on the wine, possibly making it drinkable
> sooner. He is a chemist and master of wine so it's not exactly a 'left
> field' theory.
>
> Joe
>
> Joe

You'd get a pretty big headspace with that method as the wine cools
down. I'd be worried about oxidation.

Pp