Wine vs. Vinegar and Temperature... (contd.)

Wine becomes vinegar with oxidation and/or at higher temperatures. If stored for longer periods beyond 18 deg (and that goes also for white wines which need to be served at cold to chilled temperature; for details glance through the following, earlier articles) the deterioration takes place, gradually if the temperature goes up to 22 or 25 deg beyond which the process of 'vinegarisation' is fast. I suspect about 15% -20% of wine in India is drunk as vinegar or thrown away, due to poor storage conditions.

Any one of the transit channels during the process of wine making to drinking can be guilty of this ‘vinegaristion‘ of wine. Producers are generally careful so they can be ruled out. Transportation by sea where wine is stored for 2-4 weeks can be a major factor unless reefer ships are used. Waiting at the port for custom clearance for days can be another factor. Inland transportation , storage at the importer's warehouse, followed by the same at the vend or the restaurant and finally at the consumer's residence- can make wine turn into vinegar.

If the wine has been stored at temperatures higher than 18 degs, chances are your wine has turned into vinegar due to anyone of the above channels, and you are perhaps drinking vinegar, at 15 degs, 18 degs or higher temperatures, it doesn't matter.

Subhash Arora

For your Views Click

www.delhiwineclub.com/We_Recommend/dm_38_item_1.asp for proper storage

www.delhiwineclub.com/We_Recommend/dm_45_item_1.asp for proper serving

www.delhiwineclub.com/audit/future_editorial.asp?serialwise=883 for proper transit

http://delhiwineclub.com/MEDIA/wonder8.asp?serialwise=1000 for saving wines for summer

http://www.delhiwineclub.com/Glossary/five_ways.asp

Posted: Avtar Singh Sandhu , President, Mushal Winery, Sonoma ( USA )

August 11, 2006

Dear Subhash

I also picked up on the error in reporting or statement of Aman Dhall in Sunday's brunch. You have correctly picked up that it is 'storage' and not the 'serving' temperature that turns a Wine into Vinegar (High School Chemistry!). The next lot of Mushal's Wines will have a back label recommendation for storage. I feel it is essential to have an informed public.

I am attaching extracts from a few Wine Articles that are available from the Internet.

You are doing a great job. Keep it up!

Best regards

Avtar