pp wrote:

> 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
>
Good point PP.
The time between heating and bottling seems enug to oxidize
significantly at these temperatures.. seems better to play safe and to
do all the heating and transfer under a positive flow argon cap.

Gene