Re: RSFC Wine chit-chat
- From: "TimV" <tvanwagoner_yourknickers_@xxxxxx>
- Date: Wed, 17 May 2006 22:06:39 GMT
"PrinceGunter" <slippymississippi@xxxxxxxxx> wrote in message
news:1147902147.957480.60850@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
When wine-makers are fermenting their wines in wooden barrels, how do
they prevent the introduction of methanol into the mix? Is this
prevented by charring the barrels?
You don't char wine barrels, just whiskey barrels. The yeast used in
winemaking (S. cerevisiae) is incapable of making methanol. What methanol
you get in wine comes from breakdown of pectins in the grape skins (or
leaving too much grain in beer or grain alcohols). It wouldn't come from the
cask. They way you get methanol from wood is to heat it up and distill the
vapor not by natural breakdown and fermentation.
T
.
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- RSFC Wine chit-chat
- From: PrinceGunter
- RSFC Wine chit-chat
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