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Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Mark Lipton wrote:I was an early adopter of the polyethylene treatment and some well-intentioned friends gave me a commercial device that also does solid-liquid extraction of TCA from wine. My experience is that, although the aromas associated with TCA may be removed, the resultant wine is still clearly different (and less appealing) than an untainted bottle of the same wine.
Fredrik L wrote:My version has worked very well: no matter what the bottle costs, when I find a tainted one I send it on to the wine maker asking him/her what I should with this undrinkable mess. I have received substitute bottles every time!
Greetings from Sweden / Fredrik L
Fredrik L wrote:My version has worked very well: no matter what the bottle costs, when I find a tainted one I send it on to the wine maker asking him/her what I should with this undrinkable mess. I have received substitute bottles every time!
Paul Winalski
Wok Wielder
8064
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Bill Spohn
He put the 'bar' in 'barrister'
9561
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Paul Winalski
Wok Wielder
8064
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Bill Spohn wrote:I've never understood why people make apologetic remarks about corked wine "Well, the fruit isn't bad" or "Its still drinkable". You want to drink tainted wine, go for it. I just open something else and toss the bad wine in with the cooking wine. If I'd bought it in the last few years, I can take it back to our provincial liquor monopoly and get a refund.
Bill Spohn
He put the 'bar' in 'barrister'
9561
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Mark Lipton wrote:I've used various treatments for TCA-tainted wines. I was an early adopter of the polyethylene treatment and some well-intentioned friends gave me a commercial device that also does solid-liquid extraction of TCA from wine. My experience is that, although the aromas associated with TCA may be removed, the resultant wine is still clearly different (and less appealing) than an untainted bottle of the same wine. Those treated wines still taste "stripped" of their nose, which most likely results from the simultaneous extraction of low-MW esters that contribute to the nose.
Mark Lipton
Bill Spohn
He put the 'bar' in 'barrister'
9561
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Clint Hall wrote:Bill Spohn says he uses corked wine to cook with. I've always felt that if you wouldn't drink a wine you also wouldn't want to cook with it. But if cooking chases away the TCA, that's another thing. I wonder, does it?
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Steve Slatcher wrote:BTW I don't think TCA does actually strip out aromas from the wine. Rather, it interferes with the perception of aromas. I say this from limited evidence of the effects of removing TCA, a discussion here regarding a corked wines affecting flavours in food, and the absence of any proposed mechanism for the stripping.
What is sure is that polythene (and some other plastics) will remove aromatic compounds in the same way that it removes TCA. I have, for example, a vague memory about synthetic closures removing TDN (the "petrol" in Riesling).
Bill Spohn
He put the 'bar' in 'barrister'
9561
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Bill Spohn wrote:Mark - I like the term 'fruit scalping'!
Paul Winalski
Wok Wielder
8064
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Paul Winalski
Wok Wielder
8064
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
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