- Mar 31, 2022
- Reaction score
- Central Florida
Of course but....Winemaking is not exempt from the natural laws of physics and chemistry. Solutions that don't actually work are placebos.
O2 exposure is another widely misunderstood point in winemaking.
Oxidation is a factor of wine volume vs headspace (or exposure) vs time. Oxidation does not happen quickly -- racking wine under normal conditions is not dangerous. Rack efficiently and minimize air contact without going gonzo, and the likelihood of problems from O2 exposure are close to zero.
This is one of many good reasons to add K-meta -- SO2 binds to contaminants, rendering them harmless. This includes incidental O2 exposure.
There are ways to mitigate the problems associated with the natural laws of physics and chemistry that are not zero sum to the art of wine making and that's the point. There are ways of making wine in a 100% oxygen free environment but it isn't done because: A) Cost Prohibitive B) May not provide the best benefit to the final product C) That process is not required to produce a high-quality product.
I think when you try to be a purist in home winemaking or letting chemistry overly influence the process, you are making a process more difficult, costly, and time consuming when simple solutions that are "good enough" that are used by the makers of some of the best commercial wines in the world are repeatable at home and has the potential to give you a product every bit as good as theirs.
Inert gasses for "blanketing" for oxidation prevention are easy, cost effective, and completely adequate for dealing with large headspace issues in storage.
Learn about nitrogen sparging to remove oxygen from wine, inert gas substitutes, and using a winery nitrogen generator for tank purging. Get a quote now!