Re: wine taste mystery too ripe or jammy

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Joe, Did you top with anything store bought? I'm not sure where this smell is coming from if you didn't use any sort of sorbate. I'm not sure whether the copper color means anything if the color is not dull. I'll try Amerine's Table Wines for a clue, this is kind of odd to me.
Joe
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Joe Sallustio
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Joe, Start over. Pull some to sample and top up;adjust the acid to a level you like if needed, add some oak if you think it needs it, I can't find a reason for geraniums if this is straight Baco and 21.5 is not overripe for Baco. Baco has a pH stability issue as I recall, can you measure? Just remember an uneventful trip is boring, don't quit now...
Joe
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Joe Sallustio
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Hi Joe Thanks for your advice! I always keep my containers topped off and I have never added sorbate. I think you were right orginally. The taste and smell is probably oxidation casued by lw levels of sulfites. My wife is sensitive to sulfites so I have been experimenting on minizing the sulfite use. Live and learn. I will try skim milk powder treatment on some samples and see how it works. The oxidation is not at the level that the wine tastes flat yet. I wonder if I can reverse the oxidation by hitting it with a good dose of sulfite? Joe
Reply to
Pino
If only there was a way to reverse wine oxidation, but alas....
Though you can 'brighten' the wine's acidity with a pinch of ascorbic acid (vitamin C). This can sometimes rescue a wine that has gone flat.
Gene
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gene
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If it tastes oxidized (sherry like) I'm not sure much can be done other than make vinegar. The skim milk can help the brown color and remove a bit of the oxidized smell if present. It will also affect the color, it can strip it. I like Gene's idea about adding acid too. I use citric or tartaric depending on pH but that's because I have them here. Jammy could just be really fruity, oak can makea huge difference there.
Joe
Reply to
Joe Sallustio

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