Maheesh
Senior Member
If my white wine juice is left open after pitching but fermentation is not active because it’s coming up to ferm temp, is the juice suffering from oxidation?
Oxidation?
- Thread starter Maheesh
- Start date
Help Support Winemaking Talk - Winemaking Forum:
Yes it is, but as long as the fermentation kicks in quickly it should not be an issue. If you want to avoid contact with oxygen, I would recommend putting a layer of argon on top till it starts and the CO2 can do its thing. Is the concern around color?
As you are starting fermentation, a bit of O2 is important for the yeast. There should be plenty dissolved in the must, but some (limited) exposure, in my experience should be OK. That being said, I usually do reds and whites are much more sensitive.
As you are starting fermentation, a bit of O2 is important for the yeast. There should be plenty dissolved in the must, but some (limited) exposure, in my experience should be OK. That being said, I usually do reds and whites are much more sensitive.
