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]?