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May 21, 2010


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Another enjoyable article by Tom Mansell- as Richard Feynman said:

"If you want to learn about nature, to appreciate nature, it is necessary to understand the language that she speaks in."

Keep 'em coming

Are carotenoids within the skins and can the petrol character be diminished my reducing extraction or contact with skins?

Great post Tom

I don't think I'll ever come close to Feynman, but thanks for the kind words, Charlie.

There are more carotenoids in the skins than in the pulp, so skins in this case would likely increase the amount of precursors and lead to more TDN.

Enologically speaking, I'm not sure there's much you can do to manage TDN in the winery. If you want to _increase_ it you could always add glycosidases, which would free up bound TDN. This would also free up a whole bunch of glycoconjugated stuff, though, too, so it is a somewhat broad approach. Different yeast strains, because of their glycosidase makeup, may generate different levels of free TDN, but I'm just speculating about that.

Tom, you concluded that warmer years which are better for reds, like 2007, might not be so good for riesling because of the possibility of increased TDN due to sun exposure. Do you find petrol aroma in young riesling to be an undesirable quality? "Petrol" as a descriptor is associated with high-quality aged rieslings; it feels somehow like less of a compliment for this cool-weather grape if the flavor comes from sun exposure rather than age. Not really a question for a scientist, I realize, but I'd like to hear your thoughts on this as well as those of anyone else who digs riesling.

I think in very young Riesling, where one would expect a decent amount of fruit and juicy freshness, TDN can suppress that.
To me, excessive petrol in young Riesling is a little off-putting. When its on the context of other aging- related aromas, its not so bad.
Youll notice that the language of the paper does leave open the possibility of wanting increased tdn.  However, at very high levels, tdn starts to smell like atypical aging: dirty dishrag, mothballs, etc. so  Id rather it develop in the bottle to maximize aging potential.                              

and somehow that post had no apostrophes...

I lost the article! Your own personal opinion about the topic! I like your thinking! You have no interest in sharing with me your ideas?

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