lewis.pasco wrote:Well if my assay driven taste test works for people, it might get them to stop referring to lightly reduced wines as smelling "mineral". Or over-dosed with SO2 wines as tasting "mineral."
But probably not, as it would dash some of the mystique of the wine writers' diction.
Can I use it to save my remaining bottles of '10 Four Gates Pinot Noir??
Craig Winchell wrote:No, Eli, not CO2, SO2- sulfur dioxide. SO2 is a reducing agent. That means it has the ability to further oxidize, and as it does so, to reduce what is supplying that oxidizing effect. So if you supply an oxidizer like peroxide, it will oxidize the SO2. But dissolved CO2 is a different story. Heat, and a place for the liberated gas to go, will get rid of dissolved CO2, as well as drawing a vacuum. Gases dissolve better in cold liquid than warm liquid.
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