Ullo, SO2GO, StiQuit??? Help from The Prof....

Appears to be based on this patent application: http://www.google.com/patents/WO2015051187A1?cl=en

From the information given, the science seems to be sound and the inventor is certainly capable. (Specifically, sulfite-carbonyl adducts are quite well understood, so this seems like the sort of thing that should work, and there is some decent data to that effect in the patent application.) That real question is what this does to the taste of the wine, which can't really be answered scientifically. Personally, never having suffered from "sulfite headaches," I don't really see a need to take the risk.
 
And, to paraphrase Groucho, who would want to drink a wine from which you'd want to remove the sulfur? Only conceivable answer would be demi-secs and higher.
 
It's easy enough to form covalent bonds to sulfites, so I can easily imagine ways of doing it. I have a harder time understanding why one would want to do so. If it removes all sulfites from the wine, you have a wine very vulnerable to oxidation, not a good thing in my book,

Mark Lipton
 
originally posted by kirk wallace:
It seems to be designed for just before drinking. I can't understand what the benefit might be.
Click to expand...
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originally posted by Arjun Mendiratta:
Appears to be based on this patent application: http://www.google.com/patents/WO2015051187A1?cl=en

From the information given, the science seems to be sound and the inventor is certainly capable. (Specifically, sulfite-carbonyl adducts are quite well understood, so this seems like the sort of thing that should work, and there is some decent data to that effect in the patent application.) That real question is what this does to the taste of the wine, which can't really be answered scientifically. Personally, never having suffered from "sulfite headaches," I don't really see a need to take the risk.
Click to expand...

Thanks, Arjun. This is fascinating to me. But what to make of this:"Further optionally, the non-ionic, solid phase material can be food-safe."? It is repeated in a number of places. Optionally? "Can be"?
 
originally posted by kirk wallace:
originally posted by Arjun Mendiratta:
Appears to be based on this patent application: http://www.google.com/patents/WO2015051187A1?cl=en

From the information given, the science seems to be sound and the inventor is certainly capable. (Specifically, sulfite-carbonyl adducts are quite well understood, so this seems like the sort of thing that should work, and there is some decent data to that effect in the patent application.) That real question is what this does to the taste of the wine, which can't really be answered scientifically. Personally, never having suffered from "sulfite headaches," I don't really see a need to take the risk.
Click to expand...

Thanks, Arjun. This is fascinating to me. But what to make of this:"Further optionally, the non-ionic, solid phase material can be food-safe."? It is repeated in a number of places. Optionally? "Can be"?
Click to expand...

To be food safe, it has to be manufactured in a GMP (Good Manufacturing Practice) facility. These facilities are highly regulated. Thus, if I make aspirin in my lab, it is not food (or drug) safe, whereas the same stuff made in a GMP lab is.

Mark Lipton
 
originally posted by MLipton:
originally posted by kirk wallace:
originally posted by Arjun Mendiratta:
Appears to be based on this patent application: http://www.google.com/patents/WO2015051187A1?cl=en

From the information given, the science seems to be sound and the inventor is certainly capable. (Specifically, sulfite-carbonyl adducts are quite well understood, so this seems like the sort of thing that should work, and there is some decent data to that effect in the patent application.) That real question is what this does to the taste of the wine, which can't really be answered scientifically. Personally, never having suffered from "sulfite headaches," I don't really see a need to take the risk.
Click to expand...

Thanks, Arjun. This is fascinating to me. But what to make of this:"Further optionally, the non-ionic, solid phase material can be food-safe."? It is repeated in a number of places. Optionally? "Can be"?
Click to expand...

To be food safe, it has to be manufactured in a GMP (Good Manufacturing Practice) facility. These facilities are highly regulated. Thus, if I make aspirin in my lab, it is not food (or drug) safe, whereas the same stuff made in a GMP lab is.

Mark Lipton
Click to expand...

Thanks Mark.
 
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