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Reply to "Measurable parameters to determine when an opened bottle of wine "goes off""

I appreciate all the constructive feedback.

After compiling all the replies from this forum and others I've come to the conclusion that there are too many chemical reactions going on in an open bottle of wine to accurately measure when a wine is starting to turn after being opened.

Let's revisit this topic in a few more years when technology exists that can track the numerous variables that are at play. Until then, just continue to use your nose and palate ;-)
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