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Chocolate Cake and/or Port Wine
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The aromas of chocolate, chocolate cake and/or port wine may be used as an indicator of oxidative reactions in wines that have finished or nearly finished fermentation. This is not a concern during an active, vigorous fermentation. If these aromas are present early in fermentation, the origin is likely from the fruit and not a result of oxidation. However, if these aromas are present once your fermentation is nearly complete (when your must has a Brix value less than or equal to 0°), they are a warning to protect your wine from oxygen. In this case, if your wine is still on the skins, consider pressing as soon as possible. The malolactic fermentation may reverse some of the oxidative reactions. Regularly "raising" the lees (settled yeast) by stirring may slow the destructive effects of oxygen in these wines.
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