What's in Wine--you don't wanna know -- Vinovation's Smith Scoffs at Noxious wine-additives Spi sugg

Re: What's in Wine--you don't wanna know -- Vinovation's Smith Scoffs at Noxious wine-additives Spi

Dana Myers <dana.myers@gmail,com > wrote:

>Steve Pope wrote:

>> I'm not sure one can legally add CONCENTRATED grape juice
>> to wine must in California. Regular grape juice, yes.

>I believe this is the relevant regulation:

Thanks.

Steve

Re: What's in Wine--you don't wanna know -- Vinovation's Smith Scoffs at Noxious wine-additives Spi

axlq wrote:

> I wonder if the difference can be tasted?

Depends on how much concentrate is used. A little, used to
add color, will have less impact than a lot (used to add
sugar).

> For two reasons:
>
> 1. Wine is made from raw grapes, whereas concentrated grape juice is
> (as far as I know) made from heated grape juice, which effectively
> pasteurizes it and changes the flavor. Sort of like the difference
> between fresh-squeezed orange juice and frozen concentrated orange
> juice; the latter has been cooked, and tastes that way.

Of course.

> 2. Concentrated grape juice (at least the frozen kind you buy in the
> grocery store) is made from Concord grapes, which have a decidedly
> different flavor than most wine varietals.

One can concentrate any kind of grape juice, including varietal grapes.

> Maybe the concentrate is used only in blended wines? I can't see a
> winemaker using it for varietal wines.

I can think of several examples of where concentrate (aka condensed
grape must) has been used in varietal wines. If you're adding just
a little for color and/or to raise residual sugar, it won't change
the varietal flavor, at least not much. Think of red wines that
are a bit "light", for example...

Dana

Re: What's in Wine--you don't wanna know -- Vinovation's Smith Scoffs at Noxious wine-additives Spi

In article <1183845637.200362.320520@w3g2000hsg.googlegroups,com >,
DENDRONISTA <rosaphilia@webtv,net > wrote:
>It turns out that labels may have to tell whats really in that fancy
>bottle, and common ingredients in wine are (no joke) fish, milk,
>chicken, and wheat products.

Don't forget toe jam! Some of the best wine is stomped by feet, the
old fashioned way.

-A [happy that my uncle's winery adds nothing but what the grapes provide]

Re: What's in Wine--you don't wanna know -- Vinovation's Smith Scoffs at Noxious wine-additives Spi

On Jul 7, 6:00 pm, DENDRONISTA <rosaphi...@webtv,net > wrote:
> Prev Next Normal view To: rosaphi...@webtv,net
> From: NewsMax Health
>
> -------------------------------------------------------------------------=
--=AD-----
>
> 6. Whats in Wine? (You May Not Want to Know)
>
> You know the old saw about sausage the one that says if you love it,
> you should never watch it being made. Well, it turns out the same
> thing may be true about wine, and the government may end up being as
> heavily in involved in policing the making of wine as it is in the
> grinding of sausage: Federal regulators are contemplating changing the
> rules for wine labels, and after you read a new label or two, you may
> never drink another drop.

<snip>

As long as my bottle of juice doesn't have a high proportion of pork-
fat, I'm not bothered.

Dan-O

Re: What's in Wine--you don't wanna know -- Vinovation's Smith Scoffs at Noxious wine-additives Spi

On Jul 7, 3:00 pm, DENDRONISTA <rosaphi...@webtv,net > wrote:
>
> You know the old saw about sausage the one that says if you love it,
> you should never watch it being made. Well, it turns out the same
> thing may be true about wine,...

I'd much rather watch wine being made than sausages.

I'd have no problem spending the rest of my life working in a winary,
and I've considered going back to school and studying enology and
viticulture.

I don't think I'd mind watching sausages being made either. :-)
The turning the meat into sausages I don't see as being that bad to
watch.
I'm not sure I'd want to watch the parts that take place in
the slaughter house, however.