Are fruit wines like my orange-tangerine as sensitive to oxygen as grape wines? Do I have to be as carefull?
Qxygen ?
Jan 23, 2006
1 Replies
Yes, you have all the same sorts of flavor chemicals that can go off, just not the same polyphenol (tannin) content, so color will be affected to a different extent. Treat most fruit wines as whites in terms of oxidation.
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