Hi,

Why does the bottle of 1.5L red wine [can be pinot, cab, merlot]
when used with a wine saver change taste every day?

I mean its ok when I first open it. Then the next day it *might be
good, then after that just incredibly bad, then its ok again.

Is this a PH change? Do those vacu-vins really do anything?
Are some brands/types of wine more stable than others?

thx

itchy

internaughtfull wrote:
> Hi,
>
> Why does the bottle of 1.5L red wine [can be pinot, cab, merlot]
> when used with a wine saver change taste every day?
>
> I mean its ok when I first open it. Then the next day it *might be
> good, then after that just incredibly bad, then its ok again.
>
> Is this a PH change? Do those vacu-vins really do anything?
> Are some brands/types of wine more stable than others?

Wine is a complex mixture of components in various stages of oxidation.
After the wine is opened, it can change repeatedly as various chemical
reactions take place. Vacu-vins do something, but they only slow down
the various processes. As a test, take two bottles of the same wine,
open them and remove a bit of wine from them, then seal one with the
Vacu-Vin and the other just recork. Sample the two bottles over the
next few says and compare them. In general, young red wines are the
most stable to air exposure, and delicate older wines the least stable.

Mark Lipton

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