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Never more discussions with the waiter!

you Should make a claim? It is pin really "off" or just an unusual Aroma in the wine? Who is not familiar with this unpleasant Situation in a Restaurant when a fresh entkorkter drops – or worse: an already opened and already of other guests by the glass tasted provenance – slightly musty smell. So when in the glass, notes of rotten wood from the cellar or of mould. What if the waiter does not take the Fehlton also true?

help is at hand. At the University of Fribourg, the aforementioned taste of cork – caused by the chemical 2,4,6 was developed under the guidance of Professor Katharina Fromm, a test procedure,-Trichloroanisole, short – TCA-doubt. "Actually, we wanted to demonstrate the explosive TNT, for fun, we tried the Test also with the similarly structured molecule TCA. It worked," says Fromm.

The idea seems to have market potential

The process will also find a number of other uses: to make explosives in airline baggage to locate or detect pesticides on fruit. "As a result of the previous echoes," says Fromm, "I, however, that the detection of cork schmeckern is likely to be the most important application of our technology."

If the demand will be sufficiently large enough, the Professor says, and this was your previous impression, a Tester Tool for use at home are likely to be not outrageously expensive. The wine industry was in any event already registered interest. To market it is likely to take "several months, but no more".

The Fehlton, which we refer to in Switzerland as "cones", must not necessarily by a Cork result – this is always a point of discussion with the service staff. Also in the case of other "woody" instruments in the wine cellar, in the of the drops produced and was bottled, can form TCA (or the similar-smelling Tribromanisol): beams, boxes, fermenting vats, casks. And so it can happen that sometimes even white wine, is contaminated with turn-lock closure. Thus, the musty scent, rich in less than five billionths of a gram per litre.

There are also other wine fault

by the Way, it is not the only error that can occur in wines. Is undesirable, except in the case of Port and sherry wines, also the Oxidation, that is to say: If the drops were subjected to a lot of oxygen. They are of a brownish colour, smell complex, nutty. The opposite of this is the reduction, you can be wines to rubber taste. Furthermore, there is Brettanomyces, triggered by an undesirable type of yeast, which manifests itself in animalistic notes.

To achieve the Test from Fribourg to market, it remains difficult to detect cork taint. Also because of the cold and the high alcohol content conceal this wine of error. Who is in the Restaurant, unsure of which was to the following Trick: Dilute the wine with a little warm water, is the "pin" is usually pungent. And for the Inexperienced easier. (Tages-Anzeiger.ch/Newsnet)

Created: 03.05.2019, 16:01 PM

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