"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