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Browning is not strictly considered a bad thing in every wine that is produced, as sometimes the oxidation process can contribute to the style of the wine in a positive and desirable way. Generally speaking, however, browning is a sign of the wine going stale from too much exposure to oxygen. [2]
Lactic acid bacteria can cause acid spoilage in dry wine with low acidity and lactic acid bacteria disease in sweet wine with low acidity. [2] Acetic acid bacteria may cause the increase of volatile acid in wine, resulting in an undesirable sour vinegar taste. [2] These fungi are all bad for the safety and flavor of wine. [2]
Some degree of humidity is required in order to keep wines with cork enclosures from drying out. Even when wine bottles are stored on their sides, one side of the cork is still exposed to air. Should the cork begin to dry out, it can allow oxygen to enter the bottle, filling the ullage space and possibly causing the wine to spoil or oxidize.
Those with an allergy to sulfites in wine would also likely react to foods like dried fruits, French fries, and packaged snacks. These foods have greater concentrations of sulfites, says Meraviglia.
It's a classic tale: You have last-minute guests coming over for dinner or a bake sale fundraiser you didn't find out about until the night before—and now you need to concoct some tasty treats ...
On average, the rate of chemical reactions in wine double with each 18 °F (10 °C) increase in temperature. Wine expert Karen MacNeil recommends keeping wine intended for aging in a cool area with a constant temperature around 55 °F (13 °C). Wine can be stored at temperatures as high as 69 °F (20 °C) without long term negative effect.
Maybe we all watched a little too much This Is Us and are still mourning the loss of Jack Pearson, or maybe a kitchen mishap as a child has left us wary of slow cookers. Whatever the case may be ...
In surface filtration, the wine passes through a thin membrane. Running the wine parallel to the filter surface, known as cross-flow filtration, will minimize the filter clogging. The finest surface filtration, microfiltration, can sterilize the wine by trapping all yeast and, optionally, bacteria, and so is often done immediately prior to ...