Along the same lines as my tartarate question

Along the same lines as my tartarate question

Post by Robert Lewi » Tue, 20 Sep 2005 08:08:33



Which is more/less likely to oxidize while bottling:

refrigerated wine or room temp wine?

This hasn't been an issue for me, but am just curious.

 Robert

 
 
 

Along the same lines as my tartarate question

Post by Tom » Tue, 20 Sep 2005 12:39:51



Quote:
> Which is more/less likely to oxidize while bottling:

> refrigerated wine or room temp wine?

Refrigerated.  Gases are more soluble in colder liquids.

Tom S

 
 
 

Along the same lines as my tartarate question

Post by Robert Lewi » Tue, 20 Sep 2005 22:30:49


I'm sorry, I do not understand.  Let me rephrase my question.   Will a
refrigerated wine (in carboy) be more apt to oxidize while bottling than a
room temp wine?

 Thanks for your patience.

   RTL


Quote:



>> Which is more/less likely to oxidize while bottling:

>> refrigerated wine or room temp wine?

> Refrigerated.  Gases are more soluble in colder liquids.

> Tom S

 
 
 

Along the same lines as my tartarate question

Post by Ray Calver » Wed, 21 Sep 2005 04:18:03


Tom answered you correctly.  If gas dissolves in cold liquid better, it will
oxidize better (or worse for the winemaker).

Also, if you bottle cold wine and then store at room temperature you may
find corks pushing out or bottle breakage due pressure as the contents warm
and expand.

Ray


Quote:
> I'm sorry, I do not understand.  Let me rephrase my question.   Will a
> refrigerated wine (in carboy) be more apt to oxidize while bottling than a
> room temp wine?

> Thanks for your patience.

>   RTL





>>> Which is more/less likely to oxidize while bottling:

>>> refrigerated wine or room temp wine?

>> Refrigerated.  Gases are more soluble in colder liquids.

>> Tom S