Back to the Grind

     Mondays are great! I get to start the week strong and since it is Monday, people that come in are extremely relaxed. Maybe not fired up but definitely calmer than usual. This give me the chance to do last minute cleaning, shelving of wine and time to figure out things like this website. Patti and I can talk to you forever about wine but bring it to computers and we are both stark beginners. Not for long though.
     Jiu jitsu this morning went well and on the plus side I can still walk and nothing bent out of shape. Had to hurry home because I stayed a little late. Quickly fed our dog, crazy black lab named Chaga, and wolfed down some lunch. I also ran through the fruit portion of Nez du Vin and think that really concentrating on these smells is just as tiring as grappling, just in a different way.
     Now for the question of the day. Which is, "Write concise note on four of the following: Lysozyme, Mannoprotein, CMC-Carboxymethyl cellulose, Copper sulphate, Ascorbic acid and YAN-Yeast-assimilable nitrogen.

     Lysozyme was first discovered by Alexander Fleming in 1921, he later discovered penicillin. This material has been found in many different things from bacteria, viruses, plants, insects, birds reptiles, the fluid of some mammals and finally in human saliva, tears and even breast milk! It is found in these many different things because they are thought to be directly involved in their immune systems. Though the majority of Lysozyme used for wine comes from egg whites. Lysozyme is an enzyme that degrades certain bacteria but does not affect yeast. It is primarily used in controlling malolactic fermentation (MLF) in red and some white wines. Whether you want to delay MLF, stop completely or to help stabilize wine after MLF is finished lysozyme is a sure and natural way to achieve this.
     What is a mannoprotein? This particular protein can be found in the cell wall of yeasts. In regards to wine the yeast is Saccharomyces cerevisiae. Winemakers have known for quite a while not the when lees are aged in wine, the final wine is far more stable in potassium bitartrate and protein haze. There is also the added benefit of a more grippy mouthfeel. During autolysis mannoproteins are released from the cell walls of yeast. When wine is stable for tartrates then cold stabilization is not necessary. Tartrate crystals that tend to form do not when mannoproteins are in abundance. Other benefits include the fact that mannoproteins are found naturally in wine, the added mouthfeel which was mentioned earlier, less chilling necessary to enjoy and no unenvironmentally techniques can be cut out entirely.
     Rotten eggs in wine? The smell at least can be avoided much like a lot of unwanted smells by the use of Copper sulphate. The ability to neutralize sulfur smell covers hydrogen sulfide, methanethiol, ethanethiol, diethyl sulfide and ethyl thioacetate to name a few. The use of copper in fining is a legitimate way to remove sulfides from vino. Copper ions and sulfide ions react forming insoluble copper sulfide which is filtered out. This is desirable because very few wine consumers will want wine that smells of rotten eggs, garlic or burnt matches. This can be evident in the countries like Australia that use screw tops where sulfide taint was more evident and copper minimizes this.
     Vitamin C or Ascorbic acid good for you, but who knew this was good for wine also? Ascorbic acid in the wine world is regarded as a potent anti-oxidant, similar on how vitamin C reacts with the human body. But it works in wine protecting against browning in wine during racking and bottling. During these times slight aeration occurs oxidizing the wine and browning it. Ascorbic acid converts dissolved oxygen into hydrogen peroxide before reaction with oxidative enzymes. The correct dose must be observed because a reduced load can lead to greater oxidation. Too much may also lead to deepening the yellow color of certain white wines.