WineXpert Tell me it's not oxidized!

[TankCa]

<DIV =postcolor id=post-365471>I have a WE Estate NZ Marlborough Sauvignon Blanc that is sable and clear but is a golden color. Could it be oxidized? Most Sauvignon Blanc's I've had are a light straw color. I compared the color to a couple commericial bottles and it is a much deeper color.

I racked using a vacuum pump set-up to minimize air contact and added the proper amount of SO2. It's been about 7 weeks from pitching the yeast and I've followed directions to the letter.

This is only my 2nd white but I've done several dozen reds over the past 2 1/2 years with no problems.

Any thoughts?

Steve

 

[moto-girl]

I've only made 2 whites myself but, the color was much stronger in the carboy than in the bottles. So what is appearining golden could turn light straw when you bottle. Just a theory.

 

[Wade E]

That is true, when there is a larger amount of fluid there will be a darker color, 7 weeks isnt long either so it may even drop a little more and a polishing filter would also clean it up more if you intend to do so. Mine was also a little more colorful then others. It would be brownish if oxidized so rest well!

 

[TankCa]

Thanks for the reassurance. It does look a little lighter in the glass.


Steve

 

[PeterZ]

I have found that most of the whites I make are darker than their commercial counterparts. I attribute that to the sterile filtering that the commercial wineries do, and I do not.