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.