Article
Oxidation is one of the most common faults among homemade wines. The Wiz has some tips for minimizing exposure during racking along with advice for how to read fermentation temperature, reducing reductive stink with copper, and carbonating a dessert wine.
Article
The good news is that most wines that you can buy off the supermarket shelf don’t contain a lot of yeast cells; if they did, the wines would look cloudy and might even re-ferment in the bottle.