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| synthetic_wine [2023/08/15 07:32] – mete | synthetic_wine [2023/08/15 09:16] (current) – mete | ||
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| Can a synthetic version of wine be made that lacks the various [[https:// | Can a synthetic version of wine be made that lacks the various [[https:// | ||
| - | There are many situations that wine develops an unwanted off flavor, the main ones being problems during the production of wine, the storage of wine, and also chemical reactions that occur after wine is exposed to air when opened. In theory all of these issues can be solved by making synthetic wine, but the one that come to interest the most is the last one, imagine a wine that can be opened and than stored indefinitely with minimal changes to the flavor profile, much like how most distilled alcohols are minimally effected by time. | + | There are many situations that wine develops an unwanted off flavor, the main ones being problems during the production of wine, the storage of wine, and also chemical reactions that occur after wine is exposed to air when opened. In theory all of these issues can be solved by making synthetic wine, but the one that come to interest the most is the last one, imagine a wine that can be opened and than stored indefinitely with minimal changes to the flavor profile, much like how most distilled alcohols are minimally effected by time. In natural wine compounds such as Acetaldehyde has a negative effect on the wine over time, as it reacts with the ethanol in wine and produces off flavors, the goal of making a synthetic wine is to make one that lacks the specific compounds that cause it to degrade, such as acetaldehyde and acidic acid while keeping as many of the desirable qualities as possible. |
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| The most significant thing that would need changed to produce a long term stable wine is either the addition of a preservative or the addition of alcohol. For my method I will focus on raising the alcohol content of the formulation to 18% alcohol by volume, which will render the final product perfectly shelf stable. | The most significant thing that would need changed to produce a long term stable wine is either the addition of a preservative or the addition of alcohol. For my method I will focus on raising the alcohol content of the formulation to 18% alcohol by volume, which will render the final product perfectly shelf stable. | ||
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| Here is the first list of the ingredients used to make synthetic wine according to [[https:// | Here is the first list of the ingredients used to make synthetic wine according to [[https:// | ||
| - | **Amino Acids**\\ | + | ==Amino Acids== |
| Alanine- slightly sweet and slightly bitter \\ | Alanine- slightly sweet and slightly bitter \\ | ||
| Proline- slightly sweet \\ | Proline- slightly sweet \\ | ||
| Glycene- sweet and slightly meaty \\ | Glycene- sweet and slightly meaty \\ | ||
| - | **Acids**\\ | + | ==Acids== |
| Tartaric Acid- Clean sourness with medium strength, grape like \\ | Tartaric Acid- Clean sourness with medium strength, grape like \\ | ||
| Malic Acid- Sharp acidity with a puckery bite, like apples and sour candy (think warheads candy) \\ | Malic Acid- Sharp acidity with a puckery bite, like apples and sour candy (think warheads candy) \\ | ||
| Lactic Acid- Funky and sour, common in fermented foods, more vinegar like than citric acid like \\ | Lactic Acid- Funky and sour, common in fermented foods, more vinegar like than citric acid like \\ | ||
| - | **Sugars**\\ | + | ==Sugars== |
| Fructose- Sweeter, common sweetener aftertaste. \\ | Fructose- Sweeter, common sweetener aftertaste. \\ | ||
| Sucrose- Less sweet but more fruit like, a common sugar and considered to have the best mouthfeel and most natural aftertaste \\ | Sucrose- Less sweet but more fruit like, a common sugar and considered to have the best mouthfeel and most natural aftertaste \\ | ||
| - | **Aroma Compounds**\\ | + | ==Aroma Compounds== |
| Ethyl Butyrate- Fruity, pineapple like, boozy, ethery\\ | Ethyl Butyrate- Fruity, pineapple like, boozy, ethery\\ | ||
| Isoamyl Alcohol- boozy, banana, whiskey\\ | Isoamyl Alcohol- boozy, banana, whiskey\\ | ||
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| *D-Limonene- Citrus, fresh citrus, indistinct citrus notes, not complex. | *D-Limonene- Citrus, fresh citrus, indistinct citrus notes, not complex. | ||
| *L-Limonene- Turpentine, Pine, Bergamot, some citrus notes ((https:// | *L-Limonene- Turpentine, Pine, Bergamot, some citrus notes ((https:// | ||
| + | ====== ====== | ||
| Now this list offers a good start to understanding the aroma compounds and some of the amino acids that are in wine, but is far from complete for making a decent of usable artificial wine. A more complete list, specifically of aroma compounds can be pulled from [[https:// | Now this list offers a good start to understanding the aroma compounds and some of the amino acids that are in wine, but is far from complete for making a decent of usable artificial wine. A more complete list, specifically of aroma compounds can be pulled from [[https:// | ||