Assuming you're talking about home made wine here - if not, disregard...
1. Bubble an inert gas through it. Nitrogen is best, but carbon dioxide works too. As a last resort you can "splash rack" it, meaning that you mix some air in with ith when you transfer it to another carbouy. Splash racking can make it oxidize too quick, though, so you take the chance of ruining a batch.
2. An old suggestion, and it might work - buff up a chunk of silver and suspend it in the wine. I did this with one batch that didn't respond to the gass bulling trick, and it worked, though it took about 6 months.
Goo luck!
Once the wine has turned sour then you will not be able to reverse the reaction.
Sulfur tastes like sulfur.
The Taste of New Wine was created in 1965.
The ISBN of The Taste of New Wine is 9781557250599.
A Taste of Yesterday's Wine was created in 1982-08.
Sulfur tastes like a rotten egg smells. Unpleasant.
can the burnt taste be removed from home made wine?
Goblets make wine taste better because it impacts the temperature and taste of the wine. The wine's exposure to air is maximized. The aromas will need to breath and thus give the wine a great taste.
it has a taste.
From the sulfur sprinkled on grapes shortly before harvesting. It becomes part of the wine, and any vineyard that practices this must also label their wine "contains sulfites"
If you taste sulfur when you cough you might have an infection of some kind. This could be the after taste of cough medicine for instance. It is best to mention this to the doctor if this happens more than once.
"Yes it is know for its sweet taste. Manischewitz wine is made with sweet grapes, therefore creating the sweet taste. It is also a kosher wine that was established in 1888."
It increases it