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Reply to "Premox or cooked on a white?"

quote:
Originally posted by GregT:
Good point g-man.

In fact, some bacteria, like acetic acid bacteria, can form aldehydes by oxidizing some of the alcohol produced by the yeast. Some yeasts produce those as well. That's part of what gives a fino its distinctive nose so if you don't get the kind of caramel notes you'd get from open-air oxidiation, it's also a kind of oxidation but the result is based on the yeast or bacteria as g-man said.

And just as he points out, that's not something you take care of by using a better stopper - dirty facilities at any point along the line can do it. If it's in the winery, it can be expensive and tough to clean out.


or,

"2005 Pinot Gris from Alsace."
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