Repour Founder and Scientist Tom Lutz describes the oxygen science behind how opened wine goes bad and why refrigeration keeps it fresh a couple of days longer than at room temperature.
Is oxygen in wine its best friend or worst enemy? The familiar pop of a cork and glasses clinking announce it’s time to see what a winemaker’s art + time has produced. Does this wine need to “open up”? Do we need to “lay it back down”? Is it at the perfect drinking age? These are all questions that venture into the complex chemistry of wine and its development over time. Sitting squarely at center stage in this complex evolution is a seemingly simple molecule – oxygen or O2.
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