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From: jerem@tekgvs.UUCP (Jere Marrs)
Newsgroups: net.wines
Subject: Re: Wine and Beer -- preservation issues
Message-ID: <1189@tekgvs.UUCP>
Date: Sun, 18-Aug-85 23:24:30 EDT
Article-I.D.: tekgvs.1189
Posted: Sun Aug 18 23:24:30 1985
Date-Received: Sat, 24-Aug-85 13:43:49 EDT
References: <731@brl-tgr.ARPA> <256@weitek.UUCP>
Reply-To: jerem@tekgvs.UUCP (Jere Marrs)
Distribution: net
Organization: Tektronix, Beaverton OR
Lines: 53
Keywords: Vinegar, sulfur dioxide, aeration, tannin
Summary: Wine preservation 


	If you open a 750 ml bottle of red wine and expect not to consume
it at one sitting, it can be saved by decanting the wine into a saved, cleaned,
375 ml bottle from a previous wine. Save the cork which you have removed with
an "Ah So" cork remover that doesn't put a hole in the cork. Decant the wine
such that it does not splatter in the bottle to avoid mixing in oxygen. Replace
the cork with the "Ah So" and replace on your cellar shelf. It can age nicely
for years to come if it's done carefully.

	The danger to opened red wine (and white, for that matter) is
oxidation. The oxygen can oxidize the flavor elements (phenols and such) and
the color elements. The ethanol can also oxidize into acetaldehyde whose
aroma is unmistakeable in wine. The color can go from a red or purple-ish
color to a brick-like color indicating oxidation. Color is not the best
criterion of oxidation spoilage as old, rounded-out and smooth vintages
of Cabernet Sauvignon can have a brick color and be delicious. In a young
wine, it is an index of probable premature spoilage. Placing the wine
in the refrigerator (corked) should slow the spoilage rate considerably.
Be sure, of course, to warm it to about 18 degrees centigrade before
quaffing.

	The formation of vinegar, if it's going to happen, takes place
during the fermentation of the original juice while there's still sugar
to work on. The vinegar, if it occurs, is due to the action of
acetobacter which is carried to the fermenting must by the fruit flies.
The formation of vinegar is a bacterial action and not a yeast. If the
wine is fermented to dryness, and has at least 10% alcohol, it is *very*
unlikely that vinegar will form since the alcohol at that level will
kill the acetobacter. That's why many low-alcohol German wines can
bacterially spoil. Doubtless what you detect as vinegar is the acrid
odor of acetaldehyde. Salad dressing made from oxidized wine would be
unpalatable.

	The aptitudes of French wines VS American wines for oxidation,
if there is any difference, would be due to different amounts of residual
sulfur dioxide in the wine. It is possible that US wines have higher
amounts than French wines (at bottling), but I doubt it. Actually, I 
never have any French wines left over to determine that.

	Aeration of wines is a subjective issue. There are differing
opinions. My integrated feeling about it is that if the Cabernet is 
quite young and tannic, uncorking the bottle for a period of time will
enhance the aromaticity of the wine considerably. If it's a very recently
released Cabernet, decanting with splashing (avoided above) can help also.
A Cabernet that has benefited from bottle age should be breathed very
little, if any. A French red Burgundy or an Oregon Pinot Noir should
not be breathed at all, since their flavor elements are subtle with
great finesse.

				Jere M. Marrs
				Tektronix, Inc.
				Beaverton, Oregon
				tektronix!tekgvs!jerem