"Brian Lundeen" > wrote in message
...
>
> "Lum" > wrote in message
> ...
> >
> >
> > Grape concentrate is made by removing water from juice. The water is
> > removed by heating the juice to 120 - 140 F in a vacuum vessel. A
> > material
> > called hydroxymethylfurfural is produced (from sugar) when grape juice
is
> > heated to these temperatures, and hydroxy-methylfurfural produces a
> > distinctive taste in wines made from concentrate. This is why most wine
> > competitions have separate divisions for wines made from concentrate.
> >
>
> I've just been having this discussion in another forum and I will make the
> same comment here...
>
> This compound IMO constitutes a flaw in the wine, judges should be trained
> to recognize it, and wines marked down in competitions if it is detected.
> The stronger the taint, the more points should be taken off.
>
> Agree or disagree? Let's hear from any wine judges out there.
>
> Brian
>

Brian,
Most of the people I judge with (west coast) agree with you Brian. That's
why many of the wine competitions here have separate categories for wines
made from fresh grapes and those made from concentrate.
Lum
Del Mar, California, USA