Along the same lines as my tartarate question
 

Which is more/less likely to oxidize while bottling:

refrigerated wine or room temp wine?

This hasn't been an issue for me, but am just curious.

Robert

"Robert Lewis" > wrote in message
k.net...
> Which is more/less likely to oxidize while bottling:
>
> refrigerated wine or room temp wine?

Refrigerated. Gases are more soluble in colder liquids.

Tom S

I'm sorry, I do not understand. Let me rephrase my question. Will a
refrigerated wine (in carboy) be more apt to oxidize while bottling than a
room temp wine?

Thanks for your patience.

RTL


"Tom S" > wrote in message
.. .
>
> "Robert Lewis" > wrote in message
> k.net...
>> Which is more/less likely to oxidize while bottling:
>>
>> refrigerated wine or room temp wine?
>
> Refrigerated. Gases are more soluble in colder liquids.
>
> Tom S
>

Tom answered you correctly. If gas dissolves in cold liquid better, it will
oxidize better (or worse for the winemaker).

Also, if you bottle cold wine and then store at room temperature you may
find corks pushing out or bottle breakage due pressure as the contents warm
and expand.

Ray

"Robert Lewis" > wrote in message
k.net...
> I'm sorry, I do not understand. Let me rephrase my question. Will a
> refrigerated wine (in carboy) be more apt to oxidize while bottling than a
> room temp wine?
>
> Thanks for your patience.
>
> RTL
>
>
> "Tom S" > wrote in message
> .. .
>>
>> "Robert Lewis" > wrote in message
>> k.net...
>>> Which is more/less likely to oxidize while bottling:
>>>
>>> refrigerated wine or room temp wine?
>>
>> Refrigerated. Gases are more soluble in colder liquids.
>>
>> Tom S
>>
>
>