Don't stray over that CRT

I asked a friend who is a well known dendrologist to explain this thread to me. He said after reading the threads in question he didn't have a clue to what anyone was writing about.
Did Chris go the way of judge Crater?
 
originally posted by Arjun Mendiratta:
Mark,

You mean historical nomenclature doesn't make sense? Who knew?

Wikipedia also suggests limonene oxide, which I like a bit more.
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Historical nomenclature rarely, if ever, makes sense. Its persistence into present days is what I was goggling at. And, no, limonene oxide is a particularly bad choice as alkene oxides are otherwise epoxides, which this molecule surely ain't. Consider ethylene oxide, proylene oxide and cyclohexene oxide, all of which are epoxides. 1,8-cineole is probably the best choice in retrospect, as it's a more mutable (and unfamiliar) term.

Mark Lipton
 
originally posted by SFJoe:
Don't need no stinkin' bees, and the quantities transported are plenty enough to flavor grapes.
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Grape vines are anemophilous, so bees don't enter into the picture much.
We'll all be able to drink well far after hive collapse disorder has run its course and the world as we know it is a barren, fruitless hunk of rock.
 
originally posted by Bruce G.:

Grape vines are anemophilous, so bees don't enter into the picture much.
We'll all be able to drink well far after hive collapse disorder has run its course and the world as we know it is a barren, fruitless hunk of rock.
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Thank heavens for anemophilia!

-Eden (my new non-buzzword)
 
originally posted by Bruce G.:
originally posted by SFJoe:
Don't need no stinkin' bees, and the quantities transported are plenty enough to flavor grapes.
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Grape vines are anemophilous, so bees don't enter into the picture much.
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Except, according to Mastroberardino, for Fiano di Avellino, whose name supposedly derives from "apiana," referring to the fact that the vines do require the intervention of bees to get fruit.

Mark Lipton
 
originally posted by SFJoe:
I've mentioned this many times, but I used to live a block downwind from a big eucalyptus tree in San Francisco. After nights when the wind and the fog blew, I would come out in the morning and find my car covered in eucalyptus oil. I would have to get soap and windex to get my windshield clean enough to drive to work. Don't need no stinkin' bees, and the quantities transported are plenty enough to flavor grapes.

The fog accumulates on the leaves, emulsifies with oil by shaking in the wind, then blows off as big drops. I hate the trees. This is why I had one of them tortured into thin slices that decorate the inside of my apartment.
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I think Sean Thackery used these concepts to help craft a winemaking career, didn't he?
 
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