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Reply to "Premox or cooked on a white?"

Coulda had some bacteria in it that just made it vinegar

doesnt have to do with either heat or premox.

dirty bottles sometimes. your descirption makes it sound like it might be.

oh and process

Bacteria + ethanol (alcohol in the wine) -> Acetic acid + water.

so residual sugars stays pretty much the same but the acetic acid is very apparently and you lose out on some of the phenols because teh alcohol has been fermented away.
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