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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. |
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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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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 some sort of equipment 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 -- excluding water -- that do not have odors or do not affect odors are removed. AFAIK, the caproate smells like goat-sweat, and butyrate smells like rancid butter. What else would my wine smell like? Thanks, Radium |
Posted to alt.food.wine,rec.crafts.winemaking,sci.bio.food-science,sci.chem,sci.bio.microbiology
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Please do not feed the troll!
Radium wrote: > Hi: {snip} > > Radium > -- Larry D. Farrell, Ph.D. Professor of Microbiology Idaho State University -- Posted via a free Usenet account from http://www.teranews.com |
Posted to alt.food.wine,rec.crafts.winemaking,sci.bio.food-science,sci.chem,sci.bio.microbiology
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In article .com>, "Radium" > wrote:
[snip] Maybe the lack of responses is in itself a response. Your nonsense is getting old. |
Posted to alt.food.wine,rec.crafts.winemaking,sci.bio.food-science,sci.chem,sci.bio.microbiology
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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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![]() Radium wrote: > > What else would my wine smell like? 42 |
Posted to alt.food.wine,rec.crafts.winemaking,sci.bio.food-science,sci.chem,sci.bio.microbiology
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In article . com>, " > wrote:
> >Radium wrote: >> >> What else would my wine smell like? > > >42 > Darn. Wish I'd thought of that. |
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