nailer wrote:
why bother?

Because different plants have different flavors. Flavors aren't always
acids, sulfides, minerals, metals, or ions.

just start with potatoes or cane sugar or rye. After your
process you'll get the same crap noone wants to drink.

FYI, more than just water remains. Grapes contain other organic
compounds such as phenols.

For your information, phenols are fairly acidic, and you insisted on
stripping out all the acids.

Try learning just a little bit about wines before posting such nonsense
about how "heavenly" your wine would be if you could only remove
absolutely everything that is there to give it flavour.

It sounds chemically manufactured rather than natural. I do not see anyway
it could realistically be done. You would have to add base to bring the ph
up to 7 and you would never make it drinkable again.

Ray

"Radium" wrote in message
oups.com...
Ray Calvert wrote:
Sounds absolutely horrible!

No offense but why wouldn't you like it?

Madalch wrote:
FYI, more than just water remains. Grapes contain other organic
compounds such as phenols.

For your information, phenols are fairly acidic, and you insisted on
stripping out all the acids.

Phenols are not acids. They end in -ol so they are alcohols. Ethan-ol
and methan-ol and most any substance ending in -ol is an alcohol.

Try learning just a little bit about wines before posting such nonsense
about how "heavenly" your wine would be if you could only remove
absolutely everything that is there to give it flavour.

nailer wrote:
On 24 Apr 2006 19:32:53 -0700, "Radium" wrote:

#
#nailer wrote:
# why bother?
#
#Because different plants have different flavors. Flavors aren't
always
#acids, sulfides, minerals, metals, or ions.

so, acids, minerals, metals, or ions DO NOT contribute to wine
quality?

They definitely do contribute to the flavor. However, they are not the
only substances that give wine its smells and tastes.

which you want to remove and which to retain for a great taste,
flavour?

you'll end up with chateau de ****


#
#just start with potatoes or cane sugar or rye. After your
# process you'll get the same crap noone wants to drink.

In article .com, "Radium" wrote:

Madalch wrote:
FYI, more than just water remains. Grapes contain other organic
compounds such as phenols.

For your information, phenols are fairly acidic, and you insisted on
stripping out all the acids.

Phenols are not acids. They end in -ol so they are alcohols. Ethan-ol
and methan-ol and most any substance ending in -ol is an alcohol.


Phenols aren't usually classified as alcohols, since the carbon to which
the OH is attached isn't saturated. And they are more acidic than alcohols.

Phenols are not acids. They end in -ol so they are alcohols. Ethan-ol
and methan-ol and most any substance ending in -ol is an alcohol.

Look twit, phenols are a class of alcohols which have the hydroxyl
group on an aromatic ring. They are appreciably acidic- the pKa of
phenol is about 10, which is why it is referred to carbolic acid.

Why don't you run along and try making some wine of your own? You'll
have the wine you want, and we won't have to read your nonsense, and
we'll all be happy.

"Radium" wrote in message
oups.com...

Madalch wrote:
FYI, more than just water remains. Grapes contain other organic
compounds such as phenols.

For your information, phenols are fairly acidic, and you insisted on
stripping out all the acids.

Phenols are not acids. They end in -ol so they are alcohols. Ethan-ol
and methan-ol and most any substance ending in -ol is an alcohol.

snip

Like salbutamol and propanolol, for example...

GS

"Radium" wrote in message
oups.com...
Ray Calvert wrote:
Sounds absolutely horrible!

No offense but why wouldn't you like it?


Wine with a pH = 7??? Yeech! Sounds like the definition of "insipid" to
me.

Eric Lucas

"Radium" wrote in message
ups.com...

Ray Calvert wrote:

It sounds chemically manufactured rather than natural.

I do not see anyway it could realistically be done.

It can't be done with today's technology. Thats true.

You would have to add base to bring the ph
up to 7 and you would never make it drinkable again.

Or, nanobots could be programmed to selectively remove the acids,
oxides, minerals, metals, ions, electrolytes, and sulfides while
leaving the other substances alone.

James Clerk Maxwell is now rolling over in his grave.

Eric Lucas

Try a lambic beer and you'll get about what you're talking about
here--whatever this is.

nailer wrote:
except phenols are aromatics with hydroxy group attached to the ring,
alkohols have hydroxy group in an aliphatic chain.

Okay

Radium wrote:
Madalch wrote:
Most wines have pH closer to 3 than 7. A completely neutral wine isn't
wine- it's diluted vodka.

Okay.

Besides, if you pull out all the minerals, ions, and electrolytes out
of the juice, you'll not only pull out all the flavour, you'll also
pull out the nutrients that the yeasts need in order to ferment
whatever you've got left.

What if those yeasts got the minerals, ions, and electrolytes from
other sources [e.g. high-tech nanotubes seperate from the grape juice]?

BTW, minerals, ions, and electrolytes do not provide any flavor to the
wine.

Are you nuts? Do you think wineries use distilled water to make their
product? Or breweries or distilleries for that matter!

Chris


Any oenophile will tell you that this "wine" ins't going to work- even
if it did ferment, it'd be undrinkable.

Why wouldn't it be drinkable [other than the fact that it stinks of
bacterial waste]?

wrote:

Do you think wineries use distilled water to make their product?

I never said they do.

Radium wrote:
Hi:

Here is my wine fantasy.

~snip painful reading~

End result: my favorite white wine!!!

Why not just get some Everclear and dilute it with distilled water?
And add whatever else you *thought* would be left after you ~somehow
magically~ got rid of all the sulfides, ions, yada yada yada...


Would anyone like to try my favorite white wine???

Sorry, no thanks.