Hi:

Here is my wine fantasy.

Ripe French white wine grapes are used.

Before fermentation, all acids, sulphides, oxides, minerals, metals,
ions, and electrolytes are removed from the grape juice. Ph is at least
7.

Fermentation is performed solely by wine yeasts. Yeasts are protected
from their own alcohol so that it doesn't injure or kill them. Vinegar
yeasts, acidic bacteria [e.g. lactic and acetic], mold, mildew, and
other foreign microbes are prohibited from entering the wine or any of
the wine's equipment.

After alcoholic fermentation is complete, all CO2 as well as any acids,
sulphides, oxides, ions, minerals, metals, and electrolytes indirectly
occurring during the fermentation are removed. All yeast are also
removed from the wine. The pH now is also at least 7.

Now the aging process begins and is performed by bacteria. Anaerobic
bacteria [excluding lactic and acetic acid bacteria] enter the white
wine. The bacteria initially feed on all organic substances present in
the wine [excluding ethanol] and produce foul-smelling substances.
After this, any resulting acids, sulphides, oxides, minerals, metal,
ions and electrolytes are removed from the wine. Following this, the
bacteria then feed on 50% of the molecules of ethanol present in the
wine while leaving the other half of ethanol molecules unaffected --
this decrease the alcohol content of the wine by 50%. More
foul-smelling substances are excreted from these bacteria. Following
this, any resulting acids, sulphides, oxides, minerals, metals, ions
and electrolytes are removed from the stinky white wine.

Next, these bacteria die [for some mysterious reason] and a new batch
of anaerobic, non-acidic bacteria are inserted into the stinky white
wine. These new set of bacteria then cannibalize the all dead bacteria
and produce more foul-smelling substances. The new bacteria then flee
the wine and the wine equipment. Finally, any resulting acids,
sulfides, oxides, minerals, metals, ions and electrolytes are once
again removed from the even stinkier white wine.

End result: my favorite white wine!!!

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


Regards,

Radium

I'm not sure about the wine, but I'd like to try whatever you smoked
before posting this !

;-)

Sounds absolutely horrible!

Ray

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

Here is my wine fantasy.

Ripe French white wine grapes are used.

Before fermentation, all acids, sulphides, oxides, minerals, metals,
ions, and electrolytes are removed from the grape juice. Ph is at least
7.

Fermentation is performed solely by wine yeasts. Yeasts are protected
from their own alcohol so that it doesn't injure or kill them. Vinegar
yeasts, acidic bacteria [e.g. lactic and acetic], mold, mildew, and
other foreign microbes are prohibited from entering the wine or any of
the wine's equipment.

After alcoholic fermentation is complete, all CO2 as well as any acids,
sulphides, oxides, ions, minerals, metals, and electrolytes indirectly
occurring during the fermentation are removed. All yeast are also
removed from the wine. The pH now is also at least 7.

Now the aging process begins and is performed by bacteria. Anaerobic
bacteria [excluding lactic and acetic acid bacteria] enter the white
wine. The bacteria initially feed on all organic substances present in
the wine [excluding ethanol] and produce foul-smelling substances.
After this, any resulting acids, sulphides, oxides, minerals, metal,
ions and electrolytes are removed from the wine. Following this, the
bacteria then feed on 50% of the molecules of ethanol present in the
wine while leaving the other half of ethanol molecules unaffected --
this decrease the alcohol content of the wine by 50%. More
foul-smelling substances are excreted from these bacteria. Following
this, any resulting acids, sulphides, oxides, minerals, metals, ions
and electrolytes are removed from the stinky white wine.

Next, these bacteria die [for some mysterious reason] and a new batch
of anaerobic, non-acidic bacteria are inserted into the stinky white
wine. These new set of bacteria then cannibalize the all dead bacteria
and produce more foul-smelling substances. The new bacteria then flee
the wine and the wine equipment. Finally, any resulting acids,
sulfides, oxides, minerals, metals, ions and electrolytes are once
again removed from the even stinkier white wine.

End result: my favorite white wine!!!

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


Regards,

Radium

Ray Calvert wrote:
Sounds absolutely horrible!

No offense but why wouldn't you like it?

crackhead!!!!!!!

Radium wrote:
Hi:

Here is my wine fantasy.

Ripe French white wine grapes are used.

Before fermentation, all acids, sulphides, oxides, minerals, metals,
ions, and electrolytes are removed from the grape juice. Ph is at least
7.

Fermentation is performed solely by wine yeasts. Yeasts are protected
from their own alcohol so that it doesn't injure or kill them. Vinegar
yeasts, acidic bacteria [e.g. lactic and acetic], mold, mildew, and
other foreign microbes are prohibited from entering the wine or any of
the wine's equipment.

After alcoholic fermentation is complete, all CO2 as well as any acids,
sulphides, oxides, ions, minerals, metals, and electrolytes indirectly
occurring during the fermentation are removed. All yeast are also
removed from the wine. The pH now is also at least 7.

Now the aging process begins and is performed by bacteria. Anaerobic
bacteria [excluding lactic and acetic acid bacteria] enter the white
wine. The bacteria initially feed on all organic substances present in
the wine [excluding ethanol] and produce foul-smelling substances.
After this, any resulting acids, sulphides, oxides, minerals, metal,
ions and electrolytes are removed from the wine. Following this, the
bacteria then feed on 50% of the molecules of ethanol present in the
wine while leaving the other half of ethanol molecules unaffected --
this decrease the alcohol content of the wine by 50%. More
foul-smelling substances are excreted from these bacteria. Following
this, any resulting acids, sulphides, oxides, minerals, metals, ions
and electrolytes are removed from the stinky white wine.

Next, these bacteria die [for some mysterious reason] and a new batch
of anaerobic, non-acidic bacteria are inserted into the stinky white
wine. These new set of bacteria then cannibalize the all dead bacteria
and produce more foul-smelling substances. The new bacteria then flee
the wine and the wine equipment. Finally, any resulting acids,
sulfides, oxides, minerals, metals, ions and electrolytes are once
again removed from the even stinkier white wine.

End result: my favorite white wine!!!

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


Regards,

Radium

Is this YOUR WAY to make people stop drinking? A good job done badly :-)

Farooq W wrote:

Is this YOUR WAY to make people stop drinking?

No I am just describing a new way to make the most delicious [IMHO]
French white wine.

On 4/24/2006 11:56 AM, Radium wrote:
[snipped]

Please do not feed the cross-posting trolls...


Cheers,
Ken

Radium wrote:
Farooq W wrote:


Is this YOUR WAY to make people stop drinking?


No I am just describing a new way to make the most delicious [IMHO]
French white wine.



And, like your other fantasies, completely unfeasible.
*** Posted via a free Usenet account from http://www.teranews.com ***

Larry Farrell wrote:

And, like your other fantasies, completely unfeasible.

With today's technology is is unfeasible. However, with high-end
nanotechnology it is physically-possible, its just that scientists
don't yet have a way of doing this and neither do I. If fun to think of
this possibility though.

From what I can tell, I would really like to indulge in this high-tech
heavenly French white wine, if only it were available.

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

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.

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

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.

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]?

Ken wrote.....Please do not feed the cross-posting trolls...

I totally agree . This guy has a history of similar posts in other
groups. Search the history of posters with odd postings is the best way
to go. ...Andy j.

"Radium" wrote .......

Here is my wine fantasy.


Nightmare more like it !!!!!!!


Ripe French white wine grapes are used.


Why? You live in LA! Why on earth do you want to import grapes from France?

With the process you are proposing, why not just add sugar to water and
ferment that?


Before fermentation, all acids, sulphides, oxides, minerals, metals,
ions, and electrolytes are removed from the grape juice.

Leaving what?


Ph is at least 7.


Ah, now here you show your total ignorance - may I suggest a career in
Dreamworld, Hollywood.

You see, pH levels are fundamental to the wine-making industry. It strongly
influences wine properties such as color, oxidation, biological and chemical
stability.

pH values range from 2.9 to 4.2 in wine. Wine's chemical and biological
stability are very dependent on pH value. Lower pH values are known to
improve the stability, so winemakers usually prefer a pH range of 3.0 to
3.5. The wine is so stable in this range that many winemakers believe pH is
a crucial guideline in wine-making.
There are many advantages to low pH values in wine. Low pH inhibits
bacteria, causes sugar fermentation to progress more evenly and makes
malolactic fermentation easier to control.

Low pH also has a direct influence on the stability of wine.

Low wine pH results in better visual qualities as well. When pH is lower,
both red and white wines maintain better color intensity. Red wines have
more and better color and white wines do not brown as easily.

When wine has high pH values, bacteria grow rapidly and undesirable
bacterial fermentation is more problematic. This condition causes less
biological and chemical stability, and poorer color. Wines with a high pH
always need more attention and greater care.


Fermentation is performed solely by wine yeasts.


Roll back the tape: you have already said that "Before fermentation, all
acids, sulphides, oxides, minerals, metals, ions, and electrolytes are
removed from the grape juice"

So how on earth are you going to remove just about everything except the
water while leaving the natural yeast - oh I see, you are going to
virtually sterilise everything then start adding "stuff".

What is this American fixation - trying to create something totally
artificial to replace wholesome, natural foods?

Just like trying to make a pizza containing no meat or vegetable or cheese
on an inert, "cardboard" base.

Radium, I think that your brain has been nuked!!!!!

--

st.helier

st.helier wrote:
"Radium" wrote .......

Here is my wine fantasy.


Nightmare more like it !!!!!!!


Ripe French white wine grapes are used.


Why? You live in LA! Why on earth do you want to import grapes from France?

With the process you are proposing, why not just add sugar to water and
ferment that?

Because I want the organic substances that are naturally present in the
grape juice. They give flavor to the wine. Water and sugar alone just
give alcohol when fermented, which is boring.


Before fermentation, all acids, sulphides, oxides, minerals, metals,
ions, and electrolytes are removed from the grape juice.

Leaving what?

Phenols, phytonutrients, xanthophylls, chlorophylls,and other organic
substances naturally present in the grape juice.


Ph is at least 7.


Ah, now here you show your total ignorance - may I suggest a career in
Dreamworld, Hollywood.

You see, pH levels are fundamental to the wine-making industry. It strongly
influences wine properties such as color, oxidation, biological and chemical
stability.

pH values range from 2.9 to 4.2 in wine. Wine's chemical and biological
stability are very dependent on pH value. Lower pH values are known to
improve the stability, so winemakers usually prefer a pH range of 3.0 to
3.5. The wine is so stable in this range that many winemakers believe pH is
a crucial guideline in wine-making.
There are many advantages to low pH values in wine. Low pH inhibits
bacteria, causes sugar fermentation to progress more evenly and makes
malolactic fermentation easier to control.

Low pH also has a direct influence on the stability of wine.

Low wine pH results in better visual qualities as well. When pH is lower,
both red and white wines maintain better color intensity. Red wines have
more and better color and white wines do not brown as easily.

When wine has high pH values, bacteria grow rapidly and undesirable
bacterial fermentation is more problematic. This condition causes less
biological and chemical stability, and poorer color. Wines with a high pH
always need more attention and greater care.

Actually, fermentation by anaerobic bacteria [excluding acid-producing
bacteria] is one thing I want.


Fermentation is performed solely by wine yeasts.


Roll back the tape: you have already said that "Before fermentation, all
acids, sulphides, oxides, minerals, metals, ions, and electrolytes are
removed from the grape juice"

So how on earth are you going to remove just about everything except the
water while leaving the natural yeast - oh I see, you are going to
virtually sterilise everything then start adding "stuff".

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