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
First reply
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.
Read the full replyYes, 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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