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Posted to alt.food.wine,rec.crafts.winemaking,sci.bio.food-science,sci.chem,sci.bio.microbiology
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Question about Wine, Bacteria, and Stench
Radium wrote:
> Hi:
>
> In the following experiment, I take one of the dryest types of French
> white wine that -- of all the French white wines -- is also aged the
> most [whatever this wine is]. I place this wine in a magical container
> that protects the wine from any and all defects excluding non-acidic
> bacterial decomposition. IOW, the only degradation this wine suffer is
> that caused by anaerobic bacteria [excluding acetic acid bacteria and
> lactic acid bacteria]. The wine container is then filled with these
> bacteria. The bacteria initially break down all organic compounds in
> the wine -- excluding ethanol -- and then produce waste products. After
> this, a seperate bacterium -- Clostridium kluyveri -- is introduced
> into the wine. Clostridium kluyveri is allowed to feed on 50% of the
> ethanol in the wine by the following chemical equation:
>
> Ethanol + Acetate + CO2 --> Caproate + Butyrate + H2
>
> Once the above process is finished, any and all sulfides are removed
> from the wine. This removes the "rotten egg" odor from the wine that
> results from the anaerobes feeding on proteins initially present in the
> wine.
> After this, any chemicals that are do not have odors or do not
> affect odors are removed.
Well, water is also NOT removed!
> AFAIK, the caproate smells like goat-sweat, and butyrate smells like
> rancid butter.
>
> What else would my wine smell like?
>
>
> Thanks,
>
> Radium
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