Hi all!
Due to my home winemaking club and judging at the US Amateur Winemaking Competition I drink a lot of homie wines, and the biggest preventable winemaking fault I have experienced - by far - is excessive exposure to oxygen.
Excessive oxygen exposure leads to oxidized wines and spoilage by aerobic microorganisms, like acetic acid bacteria.
The easiest technique to (help) prevent these irreversible faults is ensuring that your finished wine is protected sufficient SO2, which has been discussed many times before.
Aside from sufficient SO2, in my experience, the most dangerous time for excessive oxygen exposure is during bulk aging. If you are not careful, all those weeks and months of "improving" your wine by bulk aging can instead turn into weeks and months of permanently ruining your wine.
With that in mind I created this quick video, I hope the info is helpful!
Andy
Due to my home winemaking club and judging at the US Amateur Winemaking Competition I drink a lot of homie wines, and the biggest preventable winemaking fault I have experienced - by far - is excessive exposure to oxygen.
Excessive oxygen exposure leads to oxidized wines and spoilage by aerobic microorganisms, like acetic acid bacteria.
The easiest technique to (help) prevent these irreversible faults is ensuring that your finished wine is protected sufficient SO2, which has been discussed many times before.
Aside from sufficient SO2, in my experience, the most dangerous time for excessive oxygen exposure is during bulk aging. If you are not careful, all those weeks and months of "improving" your wine by bulk aging can instead turn into weeks and months of permanently ruining your wine.
With that in mind I created this quick video, I hope the info is helpful!
Andy
