I am a chemistry professor and work with wine, sherry and brandy

[barcroft]

Hi All!

I am a new member here and have already found great information.
I am a chemistry professor and work with wine, sherry and brandy as applied research projects in my spare time.

I could not find info on how to upload new threads.

Here is my website:

http://www.pitt.edu/~soriano/wine.htm" onclick="window.open(this.href);return false;" rel="nofollow

I hope it is o.k. to mention it.

I hope you visit it!

Happy New Year!

Barcroft

[bstinga]

Thanks for the links, interesting stuff indeed... just browsing through the accelerated aging links at the moment.

What developments have occured in recent times that would be easily adopted by the small scale hobbyist? I am sure many on here would love any tips or new ideas from someone with as much experience with the industry as you have. Many thanks.

[rubber duck]

That makes for a good read, thanks

[blind drunk]

Welcome aboard Professor. Just did a quick look at your interesting site and this leaped out at me -

The white wine which was colorless became amber in 5 days at 45 deg.C.

How is the taste when maturing wine at such a high temp? Thanks, bd.

[barcroft]

Hi All!

The conversion of N.Y. labrusca in 5 days/ 45 deg. C was done by adding "ascorbic acid"- Vit.C A very small amount is used.
One of the links at my website has the 1970 patent with description. Try it- it works!

Barcroft

[HookLine]

Welcome, Prof. Look forward to your input.

Thanks for the link. Though gotta say that is a difficult sight to read, visually speaking. The bright red background is murder on my eyes.

[goose eye]

all your test in labatory conditions
you makein your wine/cider moren one way with moren one fruit.
you used wild grapes in your test yet.
what you doin to keep peach in peach while fermintin then white.



so im tole

[ammo man]

Thank you for posting your web site. I am also looking forward to your input and help.

Sir, I agree with the poster that complained about the red background on your site. Would you consider changing it? It is double murder on my tired 74 year old eyes.

Bert (ammo man)

[ammo man]

Professor Soriano,

I am extremely interested in the method for accelerating the aging of distillates using white oak tree bark and concentrated apple juice as might be applied by the hobbyist distiller. Have you done any research relating to this process?

Bert (ammo man)

[rad14701]

Thanks for the link. Though gotta say that is a difficult sight to read, visually speaking. The bright red background is murder on my eyes.

+1

Thought my eyes were having seizures...

[Squint]

Hi barcroft
very interesting website of yours Sir,

I see no red,

I got my PC set with black background with large white text no colour. no problem he he

Squint

[blind drunk]

Thanks Squint, you got me thinking and I was able to change the "view" function to a white back round - on Safari it's "no style" and the screen goes white. bd.

[rad14701]

I was thinking of using the plethora of various candy canes we got over the holidays for a wash because we'll never eat them... Seeing the hard candy wash is pushing me further in that direction... I saved the candy canes from a trip to the garbage just on case...

[barcroft]

The creation of a "sherry-like" fortified wine is shown at my website:

http://www.pitt.edu/~soriano/wine.htm" onclick="window.open(this.href);return false;" rel="nofollow

The process is carried out with N.Y. State white wines (Finger Lakes) - at least by me. I pass through the region about 5x yearly as my daughter attends college in the area.

I have a link to a 1970 expired U.S. Patent at the website. The inventor added a very small amount of Vitamin C as a catalyst.
The process does work and I am currently analyzing the approach. He claims the aldehyde levels increase. I start, of course, by bring the abv level to 20% by adding brandy.
The solution is heated at 45 degC for 5 days. The color becomes yellow and the odor and taste change markedly. This is a process that all home-distillers can try with local wines.

I will upload developments on this to my website. We have a GC-mass spec. in our lab along with hplc, so I can do analytical work. I also train my students in this area because it is a great field to enter and there is great educational value in distillation techniques.
I also teach a "drugs and society" course , so students learn about alcohol from an academic point of view!

Regards,
Barcroft

p.s. I am pleased to be here with all of you!

[goose eye]

you done much makein with wild yeast

[blind drunk]

What ever happened to the Professor's link. I used to like checking in to see what he's up to. bd.

[rad14701]

What ever happened to the Professor's link. I used to like checking in to see what he's up to. bd.

Perhaps a site update killed it...

Pretty sure this link points to him...

[blind drunk]

Thanks rad. I found his email addi from your link. bd.