Flawless: Understanding Faults in Wine by Jamie Goode

Author:Jamie Goode [Goode, Jamie]
Language: eng
Format: epub
Tags: Cooking, Beverages, Alcoholic, General
ISBN: 9780520971318
Google: uVFiDwAAQBAJ
Amazon: B07F2SKL43
Publisher: Univ of California Press
Published: 2018-07-27T00:00:00+00:00

reduction seems to show in bottles between six and eighteen months: this seems to be a critical time for reduction. In that moment, all the other players of oxygen, excluding oxygen transmission through the closure, are effectively already gone from the picture. The oxygen from bottling has been consumed; the oxygen from the body of the closure has been expelled and consumed. In that phase you will probably benefit from a little oxygen ingress. When we look at natural cork it is always a bit frustrating from a scientific point of view because the material is so variable. We tend to call a good cork—a high-grade cork—the one with incredibly low permeability. Within the same lot we observe a big range of variation, and we say that the bottles that will keep well are the ones where the cork seal is tighter. But we don’t know this for sure. It might be that the ones that keep well are those that are sort of tight but not super-tight. No one has looked at this. Maybe natural cork producers have, but they don’t disclose this information because they haven’t been able to control this property of their closures yet.

While the development of sulfur-like odors in wine is normally best avoided, there are some circumstances where they can contribute something positive. New Zealand winemaker James Healey points out some of these:

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.