SC - Re: sca-cooks V1 #199
Sue Wensel
swensel at brandegee.lm.com
Mon Jul 14 13:50:14 PDT 1997
> ........ Fermenting yeats present on all grape skins generate
> naturally
> occurring sulfites in ammounts ranging from 6 to 40 ppm....According
> to
> Professor Roger Boulton, Ph.D. Univeristy of California at Davis,
> Department of Viticulture and Enology, even if no sulfur dioxide is
> added to wine, fermenting yeats will produce SO(2) from the naturally
> occurring inorganic sulfates in all grape juices. Thus, say Boulton,
> it
> is impossible for any wine to be completely free of sulfur dioxide."
My humblest appologies, m'lady. I am aghast at my not stopping to
consider sulfur dioxide as one of the aforementioned sulfites. It is
with haste that I return to my brewchem book to refresh my knowledge of
biproducts of the various fermented beverages. Thanks for keeping me on
my toes :o)
niccolo
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