Oxidation/TCA/Brett does not "blow off"

[Peter_Kleban]

@Serge Birbrair

@Peter Kleban

@Serge Birbrair

Dear Peter,
Liberate te ex inferis

My motto exactly: “Liberté, egalité, acidité”

(French is much easier with wine)

I am afraid the french government copyrighted the first two words somewhere around 1839.

but…all well what ends well and we don’t have to go into quantum chemistry and discuss saran wrap reactions with acids using
Schrödinger equation
Doorway states for one-nucleon transfer reactions
and
Finiteness theorem for topological contact equivalence of map germs

See–Physics is sexy !

[Rob_Hansult]

@G. D y e r

@Rob Hansult

Oxidation does not “blow off”

Tasted a slightly oxidized '99 Rheingau tonight that made me think of this.
Have seen on occasion a comment like “hint of oxidation that blew off after a few minutes.” or some such.

This is not what is happening. Oxidation is a permanent chemical change in the wine. Occasionally a wine will have a small amount of oxidation & other aspects of the wine will open, intensify, & seemingly cover the oxidation. The oxidized aspect of the wine is still there, merely hidden.

Same for TCA. Doesn’t blow off, either. This usually becomes More noticeable with air.

OK - didn’t want to make a big deal about this - just to comment.

I suspect Brett “blowing off” is a similar scenario. Other aromas open up and the taster adjusts to the Brett, but it’s still there.

People have all sorts of crazy ideas, though. Many think an ultra-long decant is equivalent to years of age . . . .

Yeah Greg, You’re right. Exactly the same principle I was talking to.

Not sure if the taster “adjusts” to Brett, though. To me, Brett actually becomes more powerful with air (not sure of the chemistry behind this, but it must be oxygen related) except in the relatively rare cases I’m talking about here where it’s at a very low level, or barely perceptible in the first place and so can be “covered” by other components “opening”.

It’s one of the reasons I smell a wine I’ve decanted if I/we aren’t going to actually drink it for an hour or three.

Of course different tasters have different levels of sensitivity to all these aspects, and others as well. That’s what makes a Horse Race - I mean - Wine Tasting!? ! lol

I’ll have to edit Brett into the title, thanks. Hmmmm - guess I can’t edit title - NBD.

Not gunna touch slow oxidation on this one though.

[G_D_y_e_r]

@Rob Hansult

Not sure if the taster “adjusts” to Brett, though. To me, Brett actually becomes more powerful with air (not sure of the chemistry behind this, but it must be oxygen related) except in the relatively rare cases I’m talking about here where it’s at a very low level, or barely perceptible in the first place and so can be “covered” by other components “opening”.

I was thinking along the lines of one’s senses ‘ignoring’ a smell after a while. The sensory organs get fatigued, and the aroma gets filtered. This would be a case of immediate, strong Brett.

I did encounter a case of minimal Brett getting stronger, though, so it seems to go both directions as far as I’m concerned.

[Rob_Hansult]

@larry schaffer

I have never done the saran wrap to any of the TCA wines I’ve experienced, though I was at a tasting where it was done - and left in the decanter for just about a minute. The TCA was heavily reduced - but so were all other aromatics in the wine . . . .

Side note - when I was in school at UC Davis, we took a field trip to Gallo of Sonoma’s facility. While up on a high catwalk outside, I looked down and saw what looked like boxes and boxes of ice - turned out they were pea-sized pieces of polyehtylene . . . it had just been reported by WS, and confirmed by the winery, that they had a systemic TCA issue not related to corks, and they were removing traces of it by sending all wines through these pea-sized pieces . . .

Cheers!

Hi Larry,
I haven’t tried the saran wrap “fix” at all. Seems like there’s a fair consensus here that it’s a mixed blessing at best.

Wow & Ouch! That’s a pretty damned (< this is a damned clumsy double entendre, too) interesting side note! I guess all they had to do was add back some “flavor” after that!? ! LOL
Just one of the “subtle” differences between large scale commercial wine production & the smaller craft-brewed stuff. Oh excuse me - I’m drinkin’ a beer - I mean Boutique!? !

[Rob_Hansult]

@G. D y e r

@Rob Hansult

Not sure if the taster “adjusts” to Brett, though. To me, Brett actually becomes more powerful with air (not sure of the chemistry behind this, but it must be oxygen related) except in the relatively rare cases I’m talking about here where it’s at a very low level, or barely perceptible in the first place and so can be “covered” by other components “opening”.

I was thinking along the lines of one’s senses ‘ignoring’ a smell after a while. The sensory organs get fatigued, and the aroma gets filtered. This would be a case of immediate, strong Brett.

I did encounter a case of minimal Brett getting stronger, though, so it seems to go both directions as far as I’m concerned.

Yeah Greg, I think you’re right. This is probably part of the issue as well. Especially with tasters that aren’t aware of the original issue, or are less sensitive, or not paying close attention to them.
Never say never, but I’m pretty sensitive to all three of the flaws we’re talking about here - for better or worse.
You can also “refresh” yer schnozz a little by taking some time between sniffs. 20+ seconds seems to do it for me.

[Rob_Hansult]

Brett be Gone!

TCA be Gone!

Oxidation be Gone!


Uhhhhhhhhh - Let me know if this works?