A fascinating tasting with less oak

originally posted by SFJoe:
originally posted by Ian Fitzsimmons:
If it's an unintended consequence of the winemaker's normal so3 treatment, is it still spoof? Must intent be shown in order to convict?
Click to expand...

??

Did you read the passage?

No one adds SO2 in the ordinary course at 2,3,4% abv during fermentation, 15 ppm each. It isn't done.

He pats himself on the back for his cleverness, which he's entitled to do IMO. But your suggestion of indadvertence flummoxes me.

It's SO2 in this case, btw.
Click to expand...

Sorry to flummox you. I assumed some glycerol would be produced, or its production enhanced, by the presence of any residual SO2 present in the must during fermentation. Perhaps I assumed too much, and any SO2 added early on in the process for other purposes would no longer be available to bind the acetaldehyde at the critical moment.

Anyway, I wrote in the spirit of a jesting quip only.
 
originally posted by Florida Jim:
originally posted by SFJoe:
originally posted by Ian Fitzsimmons:
If it's an unintended consequence of the winemaker's normal so3 treatment, is it still spoof? Must intent be shown in order to convict?
Click to expand...

??

Did you read the passage?

No one adds SO2 in the ordinary course at 2,3,4% abv during fermentation, 15 ppm each. It isn't done.

He pats himself on the back for his cleverness, which he's entitled to do IMO. But your suggestion of indadvertence flummoxes me.

It's SO2 in this case, btw.
Click to expand...
Why the SO3/SO2 difference?
Best, Jim
Click to expand...

Fingerfehler, or careless typing; apologies. I'd correct it, but there's no point now, since it's been copied into replies.
 
originally posted by SFJoe:
originally posted by Florida Jim:

Why the SO3/SO2 difference?
Click to expand...

They are very different compounds. SO3 dissolves in water to make sulfuric acid.

SO2 dissolves in water to make bisulfite in its various forms.

Sulfuric acid is just a strong acid. It will drop pH, depending on how much you add.

SO2 does a couple of interesting things. In Sparky's playbook above, it's a nucleophile that reacts with aldehydes, like acetaldehyde, and converts them into something that can't participate in the downstream metabolism. It's also a reducing agent, slowly reacting with oxygen and more rapidly reacting with other things.

You will be shocked to learn that the product you get by oxidizing SO2 is SO3.
Click to expand...
Thanks, Jim
 
originally posted by SFJoe:
You will be shocked to learn that the product you get by oxidizing SO2 is SO3.
Click to expand...
Can you give me SO4 or SO5? Because, frankly, I'm not interested in what everybody else is oxidizing these days....
 
originally posted by Ian Fitzsimmons:
[...]

Anyway, I wrote in the spirit of a jesting quip only.
Click to expand...

To clarify further, the intended jest concerned the general case, that is, other wines containing glycerol. Brother Marquis's intention is plain.

By the way, I'm interested in Mark's question: is that plush, cosseting viscosity one encounters in some wine most likely caused by glycerol or 'other components?'
 
originally posted by Jeff Grossman:
originally posted by SFJoe:
You will be shocked to learn that the product you get by oxidizing SO2 is SO3.
Click to expand...
Can you give me SO4 or SO5? Because, frankly, I'm not interested in what everybody else is oxidizing these days....
Click to expand...
I can do SF6.
 
originally posted by Jeff Grossman:

Of course, a man of more broadly mistrustful sensibilities might say that there's no reason to believe this hocus-pocus just because it appears on someone's blog.
Click to expand...
Certainly not for that reason.

But the biochemistry makes sense (I assure you ex cathedra), and certainly the outcome is consistent with the recipe, so I am prepared to accept it until I see data that conflicts.

Also, the description and prose style seem so consistent with someone who would do such a thing....
 
originally posted by SFJoe:
originally posted by Brézème:
extremely complex and costy yeasts program
Click to expand...
Ooooh, can you tell us more?
Click to expand...

Guys like Cambie are fond of specific yeasts cocktails that are designed to fit a precise fermentation situation : mainly alcohol and RS contents. Recently enzymes were involved to get the environment favorable to "gras" (fat). To be able to switch for one yeasts cocktail to an other easily, most of these are encapsulated and can be re-used if needed.

Nice.
 
You must log in or register to reply here.
Back
Top