tag:blogger.com,1999:blog-7000951244984384228.post2755692924991204387..comments2023-08-09T03:11:57.161-07:00Comments on vigna uva vino: Bodegas Montecillo Crianza 2003 SpainDave Triegerhttp://www.blogger.com/profile/12386040475435299616noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7000951244984384228.post-22954191321103286362009-01-16T08:09:00.000-08:002009-01-16T08:09:00.000-08:00From a James Goode article written for Harpers in ...From a James Goode article written for Harpers in 2004<BR/><BR/>"In addition, Francis points to recent research carried out by Denis Dubourdieu and colleagues at the University of Bordeaux. ‘4-mercapto-4-methylpentan-2-one, 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate are relatively newly identified compounds responsible for the tropical fruit/passion fruit aroma at particular concentrations, and cat’s urine aroma at higher levels,’ says Francis. ‘These compounds have been found in Sauvignon Blanc, but also in other white varieties and even in red wines, where they probably don’t provide a tropical fruit aroma, but may contribute to blackcurrant character. Work has been done to indicate that yeast strains will strongly influence the levels of these compounds during fermentation.’"<BR/><BR/>DaveDave Triegerhttps://www.blogger.com/profile/12386040475435299616noreply@blogger.comtag:blogger.com,1999:blog-7000951244984384228.post-75923225011615023822009-01-16T07:50:00.000-08:002009-01-16T07:50:00.000-08:00Keith,Hey yo! With this Crianza it was more like a...Keith,<BR/><BR/>Hey yo! With this Crianza it was more like ammonia than sulphur, but the cork seemed ok... your theory sounds interesting... thanks for the info.<BR/><BR/>DaveDave Triegerhttps://www.blogger.com/profile/12386040475435299616noreply@blogger.comtag:blogger.com,1999:blog-7000951244984384228.post-59349128270947213502009-01-16T07:02:00.000-08:002009-01-16T07:02:00.000-08:00Yo Dave! What up!I read that cat pee in red wine c...Yo Dave! What up!<BR/><BR/>I read that cat pee in red wine could be a result of trapped sulfur compounds. <BR/><BR/>Maybe when you opened it and the oxygen began to aerate the wine and because it is a wine with some pretty good acidity as indicated by the vegetal and grilled meats it could be that with the acidity bursting through the body encouraging the alcohol to release those little pockets of sulfur are exposed. <BR/><BR/>And maybe as a result they are binding to the aroma compounds giving you the veg and the meat.<BR/><BR/>Just a thought. I love to try and figure this junk out. <BR/><BR/>Maybe someone will read this and pipe in. <BR/><BR/>Wine is so cool!<BR/><BR/>EvWgAnonymousnoreply@blogger.com