Sulfite add-free with OPC?
- Thread starter Alice F.
- Start date
Jeff Grossman
Jeff Grossman
I am not a chemist but I see lots of work in this field: American, Italian, Portuguese (pdf). Haven't found any Swiss yet.
Florida Jim
Florida Jim
I have tasted many of the Harrington wines made under the Terrane label, Alice.
Anything specific you are interested in?
Best, Jim
Anything specific you are interested in?
Best, Jim
Arjun Mendiratta
Arjun Mendiratta
I am a chemist, and this seems a bit silly.
The crux of their approach is to isolate phenolic compounds with antioxidant properties from a variety of plant sources and then add them to the wine. But these same compounds are also present in grape skins and seeds (which is why the current version of the technology uses grape seeds). So then, as a winemaker, you might think about controlling the extraction of these compounds during fermentation in order to optimize the stability of the wine. Which is, of course, what winemakers have been doing since the dawn of time. For an example, see here.
(Also, "pro-biotic" is a complete misnomer.)
The crux of their approach is to isolate phenolic compounds with antioxidant properties from a variety of plant sources and then add them to the wine. But these same compounds are also present in grape skins and seeds (which is why the current version of the technology uses grape seeds). So then, as a winemaker, you might think about controlling the extraction of these compounds during fermentation in order to optimize the stability of the wine. Which is, of course, what winemakers have been doing since the dawn of time. For an example, see here.
(Also, "pro-biotic" is a complete misnomer.)
kirk wallace
kirk wallace
Moments like this are when this bored is at its Annie Hall-best.