Recent content by Jeff Brinkman

Ah, I have respect for you guys. I dropped out of my moly bi grad program really early on. Your comment about shelf life is interesting, but it's a different story if it's 3% H2O2 on a cork surface, exposed to air, no? Don't get me wrong, I'm not try to argue in favor of the cork producers, but...

I don't either, that's why I mentioned the pH shift. I don't know what else would cause the blue color. I've never seen a good indication of what happens when the bottom of the cork turns blue and why it's related to premox. There are colored phenolic compounds in white wines that could color...

The only thing that makes sense in regard to a blue color is a pH shift. When anthocyanins are cleaved via acids they are typically rendered colorless via a loss of aromaticity. There are a few compounds that change color, but not many. There are phenolic compounds that will go from...

Bring it.

Long time lurker, etc, etc. Jim, what we mean when we are talking about ripe stems has nothing to do with color. It has to do with how dry the stems are at picking. You can use neon green stems from a site that is extremely rocky with shallow soils and be very successful with 100% stem...