a little ozidized

[GeneDaniels1963]

I just taste tested a batch of black muscadine wine. It has been sitting in the secondary for 3 months now. It seems nice, but has a very slight oxidized taste in the background. Not much,so I am fine with it as of now. But will it get worse as it ages?

I have read about treating with powered non-fat milk. What are your opinions? Should I just hit it with Campdem when i bottle?

 

[RPh_Guy]

I'd add sulfite now.

In my opinion, generally you want to add sulfite when you rack, after fermentation completes. Limit headspace as much as possible and keep airlocks full or use a solid bung after degassing. Maintain adequate sulfite level throughout aging to prevent oxidation.

I've never heard of removing oxidation flavors.
Oxidation reactions are a multifaceted and complex process, there's no way to put back the flavors that were degraded.

Hope this helps