VictoriaWinery
Junior
- Joined
- Jan 19, 2011
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Hi everybody
Just to get it out in the open, Im pretty new to winemaking.
I had just recently bottled a Vintners Reserve Barolo. When I started the kit I noticed the concentrate was brown around the miniscus, which I to my knowledge indicates oxidation has occured. The kit was a year old before started, is that why it has oxidated? Bare with my ignorance but can a must oxidate or does it have to be fermenting?
Just to get it out in the open, Im pretty new to winemaking.
I had just recently bottled a Vintners Reserve Barolo. When I started the kit I noticed the concentrate was brown around the miniscus, which I to my knowledge indicates oxidation has occured. The kit was a year old before started, is that why it has oxidated? Bare with my ignorance but can a must oxidate or does it have to be fermenting?