Oxidation

[marbach1987]

Can we discuss oxidation I've been reading a little about how some wines are purposely oxidized to alter the flavor profile. I realize that the final result is the alcohol is completely turned into acetic acid or vinegar. Has anyone tried purposely oxidizing there wine, the more details the better, and how long can this be done without changing the abv.

 

[bernardsmith]

Sherry is a wine that is deliberately oxidized. You'll only get vinegar if you allow aceto-bacteria to infect your wine in the presence of air. Absent the bacterium, you do not convert wine into vinegar. BUT you need to prevent the bacterium from inoculating your oxidized wine.