Wine off-gassing smells like chemicals

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So it's been sat in primary for a bit (see above). It currently has an odd orangey color to it, instead of the reddish color it used to have. Does this mean it's oxidized?

I tasted it and it's very, very dry and harsh tasting. Just bitter alcohol. I'm considering chucking a half cup of sugar in there to try and bring the gravity up a little...


One good thing it has going for it though is that if you can get past the harshness it does have a good strawberry flavor(no eggy taste or nail polish)

Might rack it to another fermenter too..
 

BigDaveK

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Strawberry wine leans more towards orangey than red. Not as much color there as you'd think - or hope. In other words, it's not necessarily oxidized. Ascorbic acid (vitamin c) is often used for oxidized wines. Never had to do it so I don't know the dosing.

Quite a bit of headspace. That might be something to address.

By your original post this wine is only 2 months old. It's a baby. If you wait another 3-4 months it should be crystal clear and beautiful and the flavors will change and improve.

I'm glad the nail polish is gone.
 
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Strawberry wine leans more towards orangey than red. Not as much color there as you'd think - or hope. In other words, it's not necessarily oxidized
Interesting, thanks. I don't really care about the color, was just worried about it.

Quite a bit of headspace. That might be something to address.
Yeah, maybe.... Might top it up
By your original post this wine is only 2 months old. It's a baby. If you wait another 3-4 months it should be crystal clear and beautiful and the flavors will change and improve.

Interesting. So I can look forward to trying it around xmas?
I'm glad the nail polish is gone.
Me too
 

Rice_Guy

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Dominant oxidation issue, ,, The chemistry is that ethyl alcohol combines with oxygen to create acetaldehyde. For the average customer this is readily detected at low levels as a pleasing apple note. As the level increases it produces an OK apricot sharp note and at higher levels a burn in the back of the throat when swallowing.
Oxidation will spoil the flavor, ,, ie head space and lots of racking.
So it's been sat in primary for a bit (see above). It currently has an odd orangey color to it, instead of the reddish color it used to have. Does this mean it's oxidized
I tasted it and it's very, very dry and harsh tasting. Just bitter alcohol. I'm considering chucking a half cup of sugar in there to try and bring the gravity up a little...
color; the pigment is strawberries is a large enough particle that it falls out in the lees. Last year I put a percent aronia in to produce a stable red color. ,, There is a natural food advertisement out from raspberry producers, this again is a stable pigment. On a two month old wine you could squeeze the juice out of a pint of raspberry and copy grocery store color levels.
A two month old wine will ferment any added sugar and generate more CO2 which has a sharp, bitter flavor. The flavor is better if you degas which happens naturally with time. To safely add sugar to a two or even six month old wine sorbate is added or folks in the cider industry pasteurize the beverage.

Patience!
 

wetneck

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Im no expert but ive made 2 batches of strawberry (still fermenting) and both smelled worse than anything else while fermenting. Kind of a meat smell. One batch was made with actual local grown strawberries and the other is from bacardi daiquiri mixers. Both had a very similar and unpleasant smell at first.
 

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