Studies in Dumbness

Okay, so I'm catching up on the disorder because I just got back from 2 weeks in Argentina, and I'm going to resurrect this thread.

A couple months ago I read this article:

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www.wineterroirs.com

These guys are in the Loire and claim to be making w/RS, non-filtered, non-S02 whites.

When I asked the blogger how they're doing this, he replied, "I called Jrme Saurigny and he confirmed what I remembered, that is, that they leave the indigenous yeasts weaken naturally in the wine and in the lees, so that even though there is still sugar, the wine doesn't ferment again. He says that to be secure, he has levages of 2 to 3 years routinely on the sweet wines, to weaken the yeasts completely. He confirms that there is no filtration whatsoever on these wines and no SO2 added."

So, anyone have any more detailed insight on how this might be possible? or has tasted these wines? I've never had these wines, but I assume they're not full of shit. I mean, if the wine's intact, the wine's intact, but without any experience with the wines or detailed knowledge of biochemistry, I'm a little incredulous about how this happens.
 
originally posted by Morgan Harris:
... but without any experience with the wines or detailed knowledge of biochemistry, I'm a little incredulous about how this happens.
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With some knowledge, I'm still incredulous. "Weakened yeasts" are all well and good, but secondary fermentation usually arises from the presence of ambient yeasts and bacteria in the winery that aren't easily excluded short of operating in a clean room environment.

Mark Lipton
 
originally posted by MLipton:
originally posted by Morgan Harris:
... but without any experience with the wines or detailed knowledge of biochemistry, I'm a little incredulous about how this happens.
Click to expand...

With some knowledge, I'm still incredulous. "Weakened yeasts" are all well and good, but secondary fermentation usually arises from the presence of ambient yeasts and bacteria in the winery that aren't easily excluded short of operating in a clean room environment.

Mark Lipton
Click to expand...

Which seems a highly unlikely environment when one is depending on the use of natural yeasts in the first place. I also doubt the winery has a "clean room" for bottling.
 
originally posted by MLipton:
... If you haven't seen the structural model of ATPase, you should take it upon yourself to find it: it's absolutely fucking beautiful ...

Mark Lipton
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Just by the way, found a couple of decent ATPase animations.

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vcell.ndsu.edu


Pretty interesting, and this process goes on constantly at an enormous number of sites in the body.
 
originally posted by Ian Fitzsimmons:
If you're interested, coincidentally, I was just forwarded this today from, of all places, a gifted K-12 education list-serve: http://learn.hamamatsu.com/galleries/digitalvideo/index.html.

Check out some of the videos: I've never seen anything like them. They remind me of the first time I looked at Hubble photos.
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Very cool, Ian. I've looked at so many fluorescently labeled micrographs over the past few years that I've become rather blas about them, but they are gorgeous.

Mark Lipton
 
You are like the remarried divorcee on her wedding night. I've never seen this kind of visualization before, so, for me, it's more like being the virgin bride.
 
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