Bob,

If the wine has become quite brownish (maderized) it is likely over
oxidized although the real test is in the taste. If it tastes fine just
keep adequate levels of sulfite and make sure it is kept topped up.
Apart from a wine that has become ruined from over-oxidation or becoming
vinegary, I've often been pleasantly surprised by the improvement and
change in a wine that has been properly aged.

Glen Duff
---------------------

bob wrote:

> Thanks Tom.
>
>
> Bob
>
>
> "Tom S" > wrote in message . com>...
>
>>"bob" > wrote in message
.com...
>>
>>>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
>>