zeppman301
Member
I have read a lot about wine making that claims you can ferment in all sorts of different containers and that you should just place some plastic wrap over top of the primary to prevent fruit flies. Now I know in later stages the wine can oxidize (especially during aging) however everything I have read has suggested that the wine cannot really oxidize during the primary (the first week or so) when all the yeast is actively fermenting. The one thing I have not read or found any information on is whether or not putting a one way air valve changes the nose of the wine. During wort boiling in beer you drive off all your undesirable flavors, however it stands to reason that the only time those flavors can escape from wine is during the primary fermentation when those gasses are released. However if you trap them in your primary, does it affect the flavor/nose of your wine. Conversely can you remove those off flavors by allowing your wine to 'breath' during primary. This is more of a what if, and I am just wondering if anyone has heard anything about this, or done anything about this?