Radium wrote:
> 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.

Are you nuts? Do you think wineries use distilled water to make their
product? Or breweries or distilleries for that matter!

Chris

>
> > 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]?