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Alternative Wine Closures Sender: Ian Salut-Hi Michael Pronay, le-on 1 Feb 2005 10:54:10 GMT, tu disais-you said:- I'm afraid that I omitted to mention that IMO, red wines are more likely to be affected. What about it? We all know champagne ages anaerobically. What might be interesting might be to inject traces of oxygen in the sort of quanbreasties that get into a great white Burgundy over the same time frame, and see which one is better. If course it might no longer be recognisably "champagne", but it might be a better wine (I know, it is sacriligious even to think about such a thing. :-))) And what about the literally millions of wonderful bottles with some ullage of which you've tasted quite a few ? As I've said before, I'm sure there is plenty of evidence that shows that wine improves anaerobically. What exercises my mind is whether it improves better or worse, slower or faster, and whether the same is true for all wines. Again, what about it? The study you referenced, show that even under Stelvin, traces of oxygen DO get in. -- All the Best Ian Hoare mailbox full to avoid spam. try me at website
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