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.