Comments on: Reader mail: Non-alcoholic wine? http://ithacork.com/2009/09/22/reader-mail-non-alcoholic-wine/ Wine and Science in the Finger Lakes Fri, 07 Oct 2011 21:31:08 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Unfiltered critique « Ithacork http://ithacork.com/2009/09/22/reader-mail-non-alcoholic-wine/comment-page-1/#comment-133 Unfiltered critique « Ithacork Thu, 24 Sep 2009 20:23:21 +0000 http://ithacork.wordpress.com/?p=1040#comment-133 [...] to be trapped, even by a sterile 0.45-micron filter. (For comparison with the other day’s post about reverse osmosis, those filters are on the order of 0.005 microns, about 100x smaller pores). So theoretically all [...] [...] to be trapped, even by a sterile 0.45-micron filter. (For comparison with the other day’s post about reverse osmosis, those filters are on the order of 0.005 microns, about 100x smaller pores). So theoretically all [...]

]]> By: Filter « Ithacork http://ithacork.com/2009/09/22/reader-mail-non-alcoholic-wine/comment-page-1/#comment-132 Filter « Ithacork Thu, 24 Sep 2009 20:22:20 +0000 http://ithacork.wordpress.com/?p=1040#comment-132 [...] to be trapped, even by a sterile 0.45-micron filter. (For comparison with the other day’s post about reverse osmosis, those filters are on the order of 0.005 microns, about 100x smaller pores). So theoretically all [...] [...] to be trapped, even by a sterile 0.45-micron filter. (For comparison with the other day’s post about reverse osmosis, those filters are on the order of 0.005 microns, about 100x smaller pores). So theoretically all [...]

]]> By: Tom Mansell http://ithacork.com/2009/09/22/reader-mail-non-alcoholic-wine/comment-page-1/#comment-131 Tom Mansell Wed, 23 Sep 2009 03:00:44 +0000 http://ithacork.wordpress.com/?p=1040#comment-131 I have tasted some for class, and they are horribly acidic. Alcohol is absolutely a key element. I'm not saying that all alcohol-removed wines are bad, but all of the ones that I have had are revolting. As for the cost, I believe many wineries hire people that will roll up with the machine in tow, do all the wine right from the barrel, and then leave. I have tasted some for class, and they are horribly acidic. Alcohol is absolutely a key element. I’m not saying that all alcohol-removed wines are bad, but all of the ones that I have had are revolting.

As for the cost, I believe many wineries hire people that will roll up with the machine in tow, do all the wine right from the barrel, and then leave.

]]> By: Michael Gorton, Jr. http://ithacork.com/2009/09/22/reader-mail-non-alcoholic-wine/comment-page-1/#comment-130 Michael Gorton, Jr. Wed, 23 Sep 2009 00:16:11 +0000 http://ithacork.wordpress.com/?p=1040#comment-130 Interesting concept and idea. Have you tasted these "free" wines, and if so, what are your thoughts. I have never had one. I wonder what is the cost factor, I am sure this could be expensive for the winery. Personally, I think that this will alter the taste totally, like decaf, and non-alcoholic beer. The alcohol is need and sometimes a key element in the wine. Right? Interesting concept and idea. Have you tasted these “free” wines, and if so, what are your thoughts. I have never had one.

I wonder what is the cost factor, I am sure this could be expensive for the winery.

Personally, I think that this will alter the taste totally, like decaf, and non-alcoholic beer. The alcohol is need and sometimes a key element in the wine. Right?

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