TomHill wrote:I ask a simple question and get sucked into this discussion on RS in wine!!
I'm clueless as to what the Clinitest tablets are.
In an operating winery, they state the RS in wine either (not often, thankfully) as degBrix, or as weight% RS. I've never seen the RS expressed as volume%. How they measure the weight% RS in the enology lab, I have no idea but will try to remember to look it up in one of my enology texts when I go home. I also know that our sensitivity to RS in wine in NOT a function of the degBrix, but a function of the RS as weight%, simply because that's how the RS is stated. Whether our palate correlates more closely w/ RS as vol% than weight%...I haven't the foggiest. Now... that's ALL I know...I'm clueless about everything else w.r.t. RS.
Jeez.....I'm just a plain ol' simple lil' ol' country computational physicist... all this chemistry stuff is waaaaay over my head.
Tom (getting a bit testy on a Thurs morning)
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