tag:blogger.com,1999:blog-5287585119513058786.post5056260775088071209..comments2023-10-14T06:44:00.218-07:00Comments on Vinsanity: What's Lincoln doing in the drink?Vinogirlhttp://www.blogger.com/profile/10145696108646897751noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5287585119513058786.post-41528757880932490672009-10-07T10:01:52.822-07:002009-10-07T10:01:52.822-07:00Thud, I hope Vinomaker made it a little clearer fo...Thud, I hope Vinomaker made it a little clearer for you.Vinogirlhttps://www.blogger.com/profile/10145696108646897751noreply@blogger.comtag:blogger.com,1999:blog-5287585119513058786.post-41311802959372474312009-10-06T08:13:49.653-07:002009-10-06T08:13:49.653-07:00Sulfur compounds develop in wine both during ferme...Sulfur compounds develop in wine both during fermentation and later in finished wine, despite good winemaking techniques and careful bottle storage. The cabbage we noted is only one of a number of sulfur compounds that can be detected at low levels, in this case .3 parts per billion. Some of these compounds can be appropriate for a particular wine type, such as black currents in red wines, suggested by dimethyl sulfide. Others containing ethyl groups such as diethyl disulfide result in rubbery or garlicky notes which are difficult to overcome when tasting. Once discovered in finished wine, only some of these compounds can be treated with copper sulfate to move the compound to one less offensive. These compounds should not be confused with the sulfites added as a preservative that generally do not cause these problems.Vinomakerhttps://www.blogger.com/profile/16011614457295554688noreply@blogger.comtag:blogger.com,1999:blog-5287585119513058786.post-60866381097922692892009-09-27T03:05:24.635-07:002009-09-27T03:05:24.635-07:00Say what?Say what?Thudhttps://www.blogger.com/profile/18320037763190473684noreply@blogger.com