oxidised wine

[rossi1]

i have bottled a kit wine but now think that it is oxidised, is there any thing i can do to save them? it was the first kit i made .
thanks for any help

 

[Moley]

CJJB says:

Add the oxidised wine to a strongly fermenting and compatible wine and the excess acetaldehyde is caught up in the fermentation process and reduced to alcohol with the aldehyde of the fermenting must.

Other than that, neck it quickly or chuck it.

If it was above, say 15% abv, you could try leaving it in a cool, dark place for 2-5 years and it may turn into something rather special.

 

[greencheapsk8]

whats an oxidised wine?
Bit of a noob with wines i must say.

 

[oldbloke]

What is an oxidised wine?
Wiki has a fair bit to say on the subject, IIRC. Or maybe I was just googling.
But, in brief, tastes a bit cardboardy and flat, and quite likely sherry-ish.

Now, I have a parsnip which is a bit sherryish, but not really carboardy, and it's not getting worse with age so I think it may just be a weird effect of the brown sugar I used in it rather than serious oxidation. I'll stick to ordinary sugar next time: parsnips should give a dry white, not a tawny!