Bradgc wrote:Yea you'll find that most reds actually get better on the 2nd or 3rd day of being open. The aeration improves the whine which is why red wine decanters have a very wide flat base to maximise surface area.
I've never put my reds in the fridge and they easily last up to a week, and if they seem to be stale, i'll still cook with them.
Most wines have some preservatives in them, but mainly they have no reason to go off as the yeast has already eaten the sugar, and things only go off in when there's actual food for the mould or yeast to eat. (wine is pretty much already "off" grape juice, so it cant exactly go off again, but it can however get stale after a long time or turn acidic)
Bradgc, the ethanol is turned into acetic acid by acinetobacter.
Apparently a wine will experience the effects of oxygenation less quickly if the temperature is lowered....
Bradgc wrote:Apparently a wine will experience the effects of oxygenation less quickly if the temperature is lowered....
yea but as a red, it'll usually get better when aired a bit.. idieally if you have a really good old vintage you double decant it back to the bottle about an hour or 2 before drinking, but even the next day it'll be better still
. I Disagree. Old reds will generally fall apart after 2 hours, let alone the next day. If they're only say 15 years of age, then maybe.
dan_smee wrote:Problem with re-corking/capping and putting them on the shelf or in the fridge is that the oxygen inside starts to spoil the wine. Sure, reds to improve with a bit of air, but it soon starts to depreciate the quality, diluting the fruit etc.
I recently started using the V1 decanter (anyone here have any experiences)? Basically, pour the whole bottle in and decant as usual, then when you have poured the wine into glasses form the decanter, place the seal on top, and use the pump to suck the air out. Without the oxygen in the decanter left to spoil the wine, it keeps probably 2-3 days longer than bottles that have the closures replaced and put back in the fridge.
Usually, I wouldn't go more than 2 days, 3 at the outside on an open bottle, but the V1 I would probably stretch it easily to 5 days (haven't had any last a full week yet though).
http://www.petersofkensington.com.au/Pu ... ?ec=550160
http://www.metrokane.com/product/46/v-1 ... anter.aspx
Bradgc wrote:Bradgc, the ethanol is turned into acetic acid by acinetobacter.
No Acinetobacter is a bacteria that's found in soil and causes hospital infections and bed sores.
Acetobacter probably what you meant, it is one of the many AAB bacteria's that can turn alcohol into vinegar, but it would take several weeks to turn it into vinegar.
So to answer tonym's question, it is still fine to drink after a few days and refrigeration will slow the bacteria down but if you're only going to drink it over 2 - 3 days then it not really worth the hassle of refrigerating it then bringing it back up to temp.
There are also all the wine pumps and Ardea seals but I've never seen them to be necessary. I'm pretty sure most sommelier's and wine critics couldn't taste the difference on a bottle that has been screwcapped over night or vacuum pumped.
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