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	<title>oxidation &#8211; Bryan&#039;s Wine &amp; Beer Making Site</title>
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		<title>Potassium Metabisulfite in Winemaking</title>
		<link>https://wine.bkfazekas.com/potassium-metabisulfite-in-winemaking/</link>
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		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Mon, 17 Feb 2025 12:15:23 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[oxidation]]></category>
		<category><![CDATA[potassium metabisulfite]]></category>
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					<description><![CDATA[updated 02/17/2025 Periodically newcomers to WineMakingTalk who state they: Want to make wine &#8220;naturally&#8221; Don&#8217;t want to use &#8220;chemicals&#8221; Don&#8217;t want to use &#8220;sulfite&#8221; There&#8217;s a lot of folks proselytizing ideas regarding back to&#46;&#46;&#46;]]></description>
		
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		<title>Oxygen is not the Boogie Man in Winemaking</title>
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					<comments>https://wine.bkfazekas.com/oxygen-is-not-the-boogie-man-in-winemaking/#comments</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Wed, 22 May 2024 21:13:20 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[K-meta]]></category>
		<category><![CDATA[oxidation]]></category>
		<category><![CDATA[oxygen]]></category>
		<category><![CDATA[potassium bisulfite]]></category>
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					<description><![CDATA[updated 05/22/2024 A common question from new winemakers is about oxygen exposure. It&#8217;s commonly believed that even brief exposure to air ruins a wine. I was once asked, &#8220;My wine was exposed to air&#46;&#46;&#46;]]></description>
		
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		<title>Reducing Headspace in Secondary Containers</title>
		<link>https://wine.bkfazekas.com/reducing-headspace-in-secondary-containers/</link>
					<comments>https://wine.bkfazekas.com/reducing-headspace-in-secondary-containers/#respond</comments>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Sun, 13 Aug 2023 13:28:18 +0000</pubDate>
				<category><![CDATA[White Papers]]></category>
		<category><![CDATA[headspace]]></category>
		<category><![CDATA[oxidation]]></category>
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					<description><![CDATA[updated 08/19/2023 Yet another common question in winemaking is &#8220;how do I reduce the headspace in my wine?&#8221; For those new to winemaking, &#8220;headspace&#8221; is the air between the wine and the stopper/bung in&#46;&#46;&#46;]]></description>
		
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		<title>Winemaking 101 &#8211; Episode 7 &#8211; When Things Go  Wrong</title>
		<link>https://wine.bkfazekas.com/winemaking-101-episode-7-when-things-go-wrong/</link>
		
		<dc:creator><![CDATA[Bryan]]></dc:creator>
		<pubDate>Mon, 29 Jun 2020 15:02:53 +0000</pubDate>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Detailed Winemaking]]></category>
		<category><![CDATA[Malbec]]></category>
		<category><![CDATA[oxidation]]></category>
		<category><![CDATA[wine faults]]></category>
		<guid isPermaLink="false">https://wine.bkfazekas.com/?p=1688</guid>

					<description><![CDATA[Things sometimes go wrong in wine making, meaning the final product is not what was intended. Typical problems result from an undesired yeast or bacteria growing in the wine, or oxidation from too much&#46;&#46;&#46;]]></description>
		
		
		
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