So2go

[Tom Glasgow]

Must be the week for wine gimmicks. So2go promises to reduce sulfur levels in wine via diluted hydrogen peroxide.

 

[SFJoe]

There's a dopey idea.

 

[Ian Fitzsimmons]

That's quite funny.

 

[Mike Evans]

I can't read the thread title without imagining a Gary Larsonesque cartoon of a take out restaurant concept that failed. Sulfur dioxide milkshakes, anyone?

 

[Kay Bixler]

Was talking to a guy recently who needed to get a wine through malo but the SO2 was too high. His plan was to add hydrogen peroxide. Not sure if he went through with it.

 

[MLipton]

WTF is wrong with microbullage for such cases? Just get an aquarium aerator and sparge your wine with O2. Ain't nobody ever suffered health problems from a little too much oxygen in their wine (the wine OTOH may have suffered greatly)

Mark Lipton

 

[Greg Hirson]

I can't think of a worse idea than adding a strong oxidizing agent to wine. Maybe mix it up in a copper bowl?

 

[SFJoe]

The kinetics are the question. Is the reaction of SO2 with H2O2 faster than the reaction of H2O2 with all kinds of electrophilic wine components?

I so, so doubt it.

 

[MLipton]

Kinetics are only part of the problem. Transport phenomena play a role, so unless you add the peroxide while whirring your wine in a blender you'll certainly end up with regions of locally high concentrations of H2O2. Heat transport is another issue since the reaction is way exothermic. Finally, how do they establish an endpoint? Do you add the shit until your wine starts to bleach?

It's a great idea all around!
Mark Lipton

 

[Jeff Grossman]

originally posted by MLipton:
Kinetics are only part of the problem. Transport phenomena play a role, so unless you add the peroxide while whirring your wine in a blender you'll certainly end up with regions of locally high concentrations of H2O2. Heat transport is another issue since the reaction is way exothermic. Finally, how do they establish an endpoint? Do you add the shit until your wine starts to bleach?

They can sample the wine and estimate the amount of correction. Then it's just a matter of adding ice, whirring in the blender, and serving in a glass with a salted rim.

 

[Florida Jim]

originally posted by Jeff Grossman:

originally posted by MLipton:
Kinetics are only part of the problem. Transport phenomena play a role, so unless you add the peroxide while whirring your wine in a blender you'll certainly end up with regions of locally high concentrations of H2O2. Heat transport is another issue since the reaction is way exothermic. Finally, how do they establish an endpoint? Do you add the shit until your wine starts to bleach?

They can sample the wine and estimate the amount of correction. Then it's just a matter of adding ice, whirring in the blender, and serving in a glass with a salted rim.

Nice.
Best, Jim