skunky taste

skunky taste

Post by Michael Wilkshir » Fri, 25 Sep 1998 04:00:00



There seem to be a number of things that can cause a "skunky" flavour in
wine. My problem is that sometimes my white wine tastes OK when it is
bottled, but after a few weeks develops an off flavour; then after
several months of sitting in the rack undisturbed it improves
remarkably. However, the wine does seem to taste a tad sweeter than
before. This has happened to me with a couple of batches. If it was poor
sterilization, surely it would not improve with age? (I have never had
any problem with beer, using the same sterilization.)  I have been told
that using heat to push the fermentation in a cool ba***t can do this.
But again, why would it cure itself after ageing? Yes, I could just be
patient and just wait. But I am curious to know what is going on. And
one gets thirsty after a while.

Thanks in advance for any help.

Michael Wilkshire, St. John's, Newfoundland.

 
 
 

skunky taste

Post by MnSR » Sat, 26 Sep 1998 04:00:00


Quote:
>My problem is that sometimes my white wine tastes OK when it is
>bottled, but after a few weeks develops an off flavour; then after
>several months of sitting in the rack undisturbed it improves
>remarkably.

Sounds like "bottle sickness" to me.  This is a pretty common problem that
occurs as a result of the shock of the bottling process.  The only cure is
time, and, as you note, the wine does recover and even improves in a couple of
months.  The good news is that if its bottle sickness, you're not doing
anything wrong.
Martin J. Crane

 
 
 

skunky taste

Post by GETaylo » Mon, 28 Sep 1998 04:00:00


I had the very same experience with my first batch-(Reisling)...I have
seen sources that  say that 'bottle sickness' takes about 4-6 weeks to
turn around..my experience, albeit limited, has been similar...  
...make more wine and the problem will solve itself soon, patience
 
 
 

skunky taste

Post by Clyde and Kati » Tue, 29 Sep 1998 04:00:00


Quote:

> There seem to be a number of things that can cause a "skunky" flavour in
> wine. My problem is that sometimes my white wine tastes OK when it is
> bottled, but after a few weeks develops an off flavour; then after
> several months of sitting in the rack undisturbed it improves
> remarkably. However, the wine does seem to taste a tad sweeter than
> before. This has happened to me with a couple of batches. If it was poor
> sterilization, surely it would not improve with age? (I have never had
> any problem with beer, using the same sterilization.)  I have been told
> that using heat to push the fermentation in a cool ba***t can do this.
> But again, why would it cure itself after ageing? Yes, I could just be
> patient and just wait. But I am curious to know what is going on. And
> one gets thirsty after a while.

> Thanks in advance for any help.

> Michael Wilkshire, St. John's, Newfoundland.

Do you use Potassium metabisulfite?  At proper levels for hand bottling,
this can produce a garlic/skunk odor/taste and will eventually bind up
and not be noticable.  Some people are more sensitive to sulfur than
others.

latron
clyde