How much alcohol do you need in wine to stop it oxidising, and what is the process by which that happens.?

Question

.....fortiied wines, such as port, have around 19% to help stop oxidation once the bottle has been opened (spirits have around 40%), but waht is the critical percentage?

Answer 1

Helluva question my man. Sounds like you know a little about brewing? Alcohol is typically not an antioxidant, but if you have enough of it, prevents a form of deterioration known as oxidation. Beer makers are usually more concerned about oxidation. This typically can happen if your beer is shaken and comes in contact with the oxygen present in the atmosphere. The end result is that it will give your beer an "off" flavor (it is a form of spoilage). There are a couple of remedies, and some of the old timers will tell you that all you have to do is crush one 500mg vitamin C tablet per 5 gallons of wort. Vitamin C is an "anti-oxidant". Ever taste "day old" keg beer? Not the best, right? To get around this, use CO2 injection instead of the hand pump you get at the liquer store. Guiness came up with a nice remedy. They have these little plastic balls inside their beer cans that have nitrogen under pressure. When you pop the top, the nitrogen escapes (you can hear the "hiss" sound) and further prevents oxydation.

Good question. Thanks


(to the lady above me, the reason wine/beer is kept in airtight containers is to prevent bacterial contamination which will cause it to spoil!)

Answer 2

Oxidation is cause by air exposure. Getting or making a wine over 14% alcohol is pretty iffy. EC Kraus is a very good site. I make my wine from their products. Looks pricey but my average cost is about 3 bucks a bottle and blind tasters think it is in the 20 bucks a bottle variety. Go to eckraus.com

Answer 3

I thought that oxidizing was due to air coming in contact with the wine, thus the reason for keeping fermenting containers closed up tight.

Answer 4

Oxidation occurs when an alcoholic beverage is introduced to air. The more alcohol in the beverage, the more it can oxidize.

Answer 5

i think u need about 14-20% alcohol in it as for the process i do not no