Reply to thread

Message: <blockquote data-quote="Rice_Guy" data-source="post: 832885" data-attributes="member: 30637">A cork material “cork” should transfer 2 to 3 mg oxygen per 750ml over a year, ie micro oxidation as [USER=62]@winemaker81[/USER] notes. A bottling line can add 5 mg oxygen per liter in a few seconds, ie bottle shock as noted. Bad bottling lines can be 7 or 10mg and my guess is home made is worse yet.I seal my wines with vacuum and Nomacork, some places flush with nitrogen all in an effort to improve shelf life/ reduce bottle shock. A general statement is that reductive wines (low oxygen) have better fruity aromas. This is especially valuable in country wines and whites. Red wines/ tannic wines can improve when micro oxygenated. This involves polyphenols and tannins binding oxygen, and being removed from solution. ,,, Who likes to drink an overly tannic red wine?</blockquote>

Join the conversation!