The question of interest sulfur sulfur in wine is a topic that wine lovers love to tease the bun. As I am for peace household, I decided to give a layer giving my turn my opinion on it, lit it goes without saying.
For these days, it takes less likely to be tagging the window of his blog, saying that sulfur is a damn whose winemakers should be able to pass rather than the contrary, "will therefore eh chemist "is becoming as popular as the famous" you break POV con ". Besides, when you read the blogs of wine, a few exceptions, it seems that all French wine is passed to the bio and all the wine refuses to cellar use of chemistry (ugh, just writing the word, I'm full of buttons on the computer). Who is lying then? No, do not worry! Conventional viticulture and wine sulphited continue to exist! Phew! (?) It's just that the conventional vitis communicate less, that's all. At the same time, I guess a blog where one could read "Today, chemical weed control of spring passage of 2.5 liters per hectare of Roundup on seven acres in the program." Not very glamorous anyway. Sure, it's a little easier to communicate your practices when you sit, like me, the world Gentile world who love and respect her as much as they love their fellow human beings and respect their health. Besides you who read me, you can not imagine how much I love you. (Do you mind if I tu te? What are you doing tomorrow night?)
So if the speech, "I drink wine without sulfur, I am proud and fuck you" can still in some annoying, it must be said that the "fuck you" at least still charming as ever. There is also something I noticed on that Monday night watching the numbers and letters that my mother is old and you spell almost like radishes. And also that sodomy, it does, mine nothing, a word of eight letters long, which I had never realized before Arielle, the expert letters of the show, do not point out to viewers, while noting in passing that the sodomy she was not especially adept, it is true that the subject can be debated as well (I advise you not to miss this week zapping, I think that this great moment of television do they will not escape, you see, it is collector.).
where I was? Ah yes, I was talking about good thinking that drink ideas. It is time for me in the task of informing the masses that God has entrusted to through writing this blog to get into the thick of things after this long but necessary introduction, even if it is discussed.
First to prove my impartiality, essential prerequisites to a non-partisan examination of the question without sulfite wines, I inform you that I have always refused to belong to any clan except the clan of those who not want to belong to any clan. So I'm not part of the club of lovers of wine without sulfite, I'm not part of the friendly ball Lyon Fleurie. For cons, I regularly wonder about the advisability of joining the club of wine lovers with sulfite. I do not make my coming out, do not worry. I just try to prove that I'm objective, by taking advantage of the first villains. I support the latest costume nice, kind thesis antithesis, where you spend two shot to prove A + B something and then go again two more shot to prove otherwise to finish last by a synthesis of it all where basically you end up saying that you know too, but be careful, reasoned manner. And Ben, I tell you, the dialectic inherent in the philosophical examination of all things, as we were taught in school has always made us a civilization of soft balls. And I finished even think it's no worse that philosophy is a factor in the lousy pan, otherwise we would have to lead our nation a bunch of incompetents incapable of making decisions necessary to the welfare of citizens. (?)
Go, the first thesis:
- The winemakers are not all evil beings who are sulfite in their wines for the pleasure of pissing the asthma and intolerant people in the aspirin.
- The winemakers do not either sulfite in their wines to give you a headache or you spin niflette the day after a good meal sprinkled with bad wine too sulphited (but I have not said).
- So why are they so sulfite? Because sulfite is a tool that facilitates the work of the winemaker. First, during the phase of winemaking, what we tend sometimes to ignore. The transformation of grape juice into wine requires two phases, the alcoholic fermentation (AF) provided by the yeast that turns grape sugars into alcohol and malolactic fermentation (MLF) carried out by lactic acid bacteria which converts malic acid into lactic acid, to make it simple. Just like the kiss cool basically. (I'm simplifying for those who are currently to read all this after a search like "cost of caramel" on Google, as I have seen this week after reading my stats visit (whatever the algorithms at Google)). The problem is that sometimes the bacteria are activated too early, they finish the MLF before the end of the FA and metabolize residual sugar. And then, pa, pata and sometimes in extreme cases, wham. The wine has a sweet and sour character more or less pronounced as the pros call the lactic bite resulting in an analytical term rise of volatile acidity in wine. There's people that it not disturb too much, or who appreciate, others, including the tasters who issue approvals for placing on the wine market, for example at random, who enjoy less. And although the bacteria are more sensitive to sulfite than yeast. So many winemakers sulfitent grapes to steeping, using "sleep" bacteria, allowing the FA run more quietly. Sometimes this to a harmful consequence is that the MLF is slow to start, sometimes necessitating a heat wines around 18-20 ° to create an atmosphere conducive to malo, sometimes inoculate the medium in lactic acid bacteria trade, sometimes to wait until next spring that the MLF is naturally trigger the awakening of nature and the rise of temperature. But minimizing the risk of lactic bite, sulfite to encuvage can avoid having a second time to apply drastic remedies to get back on a wine "seller". Sulfite has other interesting properties for the winemaker. It facilitates the breeding and conservation of wine after bottling hand sanitizing its antioxidant and preventing the growth of bacteria or yeast overgrowth like Brettanomyces, which have the particularity to give the wine smells not very sexy, the Style smell of stables, though one wonders in our time who is still able to know what feels really stable, besides the Arab sheiks who rarely drink wine and more.
added that sulfite is not an allergen, but is "only" responsible for intolerance reactions to this product, sometimes unpleasant, but not physiological changes responsible for development of our body by producing antibodies example. Finally, it demonizes the sulphite present in wines, forgetting that sulfite is present in many other foods. This is something that the E22 can be found in the "composition" of nuts, mustard, fish, yoghurt ... It's even sprayed on the fish stalls to reduce the risk of spoilage. So we are willing to blame but hey, it's going five minutes.
Antithesis (for those who have not screwed up their display of anger):
And ben the opposite basically. By simplifying the work with vinifera sulfite, you're likely to simplify also the taste of your wine. That sulfite is not hyper-selective in its action, it inhibits not really interesting stuff indeed, like Brettanomyces, but it can also inhibit the passage of things that add to the aromatic complexity of wine and that, it raises a few questions to anyone who wants to reach Nirvana by drinking jaja. Attention, even in overdose (Kurt, we never forget you).
And also that sulfite may lead to some reduction of taste, style rotten egg, or wet mop, not very pleasant, except for those who like rotten eggs or wet mops, I think women especially for mops.
Summary: do it yourself, I'm going to bed, I'm not a spineless wimp. and then, if you have any tips to add, you can go, reviews done for it, besides it lets off steam. Finally, I would still just before you leave that this story is a bit of sulfite to drown the fish hiding the forest, I find this dichotomy between wines sulphated and non sulphated limit burlesque basically very simplistic . also that the winemakers have beautiful lay books with lots of formulas in all directions to explain the chemical reactions that occur in wine, there are rarely accessible to the News grower base, which moreover is rarely Doctor chemistry, actions to be performed on the wines to limit the risks of tampering and that often separate you advocate to sulfite and yeast to avoid delinquency, we advise you not much and it must be pretty reckless and seasoned to override his orders, basically zero sulfite wines that can be top but it is still beyond the reach of the first winemaker to come and wanker I can not quote anyone. Goodnight Small.
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