tag:blogger.com,1999:blog-4990054078634939034.post6280020236567229329..comments2023-03-09T10:22:41.605+02:00Comments on Jurnal despre vin şi bucate: Cum recunoaştem defectele vinului prin mirosUnknownnoreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4990054078634939034.post-39636264342267015852014-02-12T09:20:12.755+02:002014-02-12T09:20:12.755+02:00Super, multumesc tare mult!Super, multumesc tare mult!arh. Irina Ungureanuhttps://www.blogger.com/profile/02138119954612640679noreply@blogger.comtag:blogger.com,1999:blog-4990054078634939034.post-48503704850388482402014-02-11T15:08:07.611+02:002014-02-11T15:08:07.611+02:00Intr-unul din linkurile din articol este descris a...Intr-unul din linkurile din articol este descris acest defect (muscata = geranium in limba engleza). El apare la vinurile demiseci sau dulci cand se adauga sorbat de potasiu pentru stoparea fermentatiei malolactice fara a adauga si suficient sulf. <br /><br />"Geranium character.<br /><br />Description. A strong resemblance to geranium leaves in aroma and flavour.<br /><br />Cause. Malolactic bacteria acting on potassium sorbate can produce 2,3 ethoxy, 3,4 hexadiene.<br /><br />Prevention. Adequate levels of sulphite when sorbate is added to prevent yeast activity in an off-dry/sweet wine act synergistically to suppress both yeast and ML activity. Winemakers should not attempt MLF in kits that may contain sorbate.<br /><br />Treatment. None known."Mihnea Mironescuhttps://www.blogger.com/profile/02791362274658495360noreply@blogger.comtag:blogger.com,1999:blog-4990054078634939034.post-73467807049818111802014-02-11T14:42:43.637+02:002014-02-11T14:42:43.637+02:00As vrea sa aflu mai multe despre defectul de frunz...As vrea sa aflu mai multe despre defectul de frunze de muscata. Ce il provoaca, de ce si cum se impiedica/trateaza acest defect al vinului rosu.<br />Ma poti indruma spre unde as putea afla mai multe detalii, te rog?<br />Esti singurul pe care l-am gasit care sa includa si defectul asta in lista "neagra", asa ca de-asta mi-am permis sa te intreb.<br />Multumesc.arh. Irina Ungureanuhttps://www.blogger.com/profile/02138119954612640679noreply@blogger.comtag:blogger.com,1999:blog-4990054078634939034.post-88998981908445218932010-03-29T18:13:18.660+03:002010-03-29T18:13:18.660+03:00Nu m-am ars cu nimic in ultima vreme, ci doar defe...Nu m-am ars cu nimic in ultima vreme, ci doar defectele peste care am dat la degustarile de grup. Sunt cam multe defect de dop, pe care le confundasem cu mercaptani din cauza mirosului de pivnita sau musama mucegaite. Si am zis ca-i momentul pentru o recapitulare :-)Mihnea Mironescuhttps://www.blogger.com/profile/02791362274658495360noreply@blogger.comtag:blogger.com,1999:blog-4990054078634939034.post-58753435263020141302010-03-29T14:10:09.694+03:002010-03-29T14:10:09.694+03:00Sa inteleg ca te-ai ars cu vreun vin, in ultima vr...Sa inteleg ca te-ai ars cu vreun vin, in ultima vreme?<br />Umila mea contributie: <a href="http://www.aromadictionary.com/winefaults.pdf" rel="nofollow">aici</a><br />Ar mai trebui spus ca unele microorganisme se gasesc in mod natural in vin, dar o pot "lua razna"<br />din variate motive.George Miteahttps://www.blogger.com/profile/13928504303712860169noreply@blogger.com