Home |
Search |
Today's Posts |
![]() |
|
Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
|
LinkBack | Thread Tools | Display Modes |
Posted to alt.food.wine,rec.crafts.winemaking,sci.bio.food-science,sci.chem,sci.bio.microbiology
|
|||
|
|||
![]()
Hi:
Here is my wine fantasy. Ripe French white wine grapes are used. Before fermentation, all acids, sulphides, oxides, minerals, metals, ions, and electrolytes are removed from the grape juice. Ph is at least 7. Fermentation is performed solely by wine yeasts. Yeasts are protected from their own alcohol so that it doesn't injure or kill them. Vinegar yeasts, acidic bacteria [e.g. lactic and acetic], mold, mildew, and other foreign microbes are prohibited from entering the wine or any of the wine's equipment. After alcoholic fermentation is complete, all CO2 as well as any acids, sulphides, oxides, ions, minerals, metals, and electrolytes indirectly occurring during the fermentation are removed. All yeast are also removed from the wine. The pH now is also at least 7. Now the aging process begins and is performed by bacteria. Anaerobic bacteria [excluding lactic and acetic acid bacteria] enter the white wine. The bacteria initially feed on all organic substances present in the wine [excluding ethanol] and produce foul-smelling substances. After this, any resulting acids, sulphides, oxides, minerals, metal, ions and electrolytes are removed from the wine. Following this, the bacteria then feed on 50% of the molecules of ethanol present in the wine while leaving the other half of ethanol molecules unaffected -- this decrease the alcohol content of the wine by 50%. More foul-smelling substances are excreted from these bacteria. Following this, any resulting acids, sulphides, oxides, minerals, metals, ions and electrolytes are removed from the stinky white wine. Next, these bacteria die [for some mysterious reason] and a new batch of anaerobic, non-acidic bacteria are inserted into the stinky white wine. These new set of bacteria then cannibalize the all dead bacteria and produce more foul-smelling substances. The new bacteria then flee the wine and the wine equipment. Finally, any resulting acids, sulfides, oxides, minerals, metals, ions and electrolytes are once again removed from the even stinkier white wine. End result: my favorite white wine!!! Would anyone like to try my favorite white wine??? Regards, Radium |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
fantastic italian wine | Winemaking | |||
My Favorite FANTASTIC Magical Wine! -- REVISED | Winemaking | |||
My Favorite FANTASTIC Magical Wine! -- REVISED | Wine | |||
My Favorite FANTASTIC Wine! | Winemaking |