Oxidation, whether microbial (metabolically), chemical (directly reacting with environmental oxygen), or enzymatic can degrade color and cause less than optimal conditions for the survival
of colored compounds.
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Chlorine Conundrum & Country Wines: Wine Wizard
I never use any chlorine-containing cleaning compounds in my winemaking and don’t recommend it to anyone. There are plenty of alternatives for cleaning, one of my favorites being sodium percarbonate.
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What is the best way to store oak barrels that don’t have wine in them? Get the answer from the Wine Wizard, as well as her advice for a case of oversulfited wine, removing white film from a glass carboy, and five tips for a rookie winemaker.