Iron: nm Wine naturally contains a very small amount of iron. In wines kept protected from air in medium
reducer, iron is in the ferrous state.
But if the wine contains dissolved oxygen following aeration, the iron will oxidize and change to the ferric state.
There is then a risk of precipitating the coloring matter (blue casse) or the phosphoric acid (white casse). These two ferric junkyards
may appear when the iron content reaches 10 to 20 mg/l....
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