Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revision | |||
| synthetic_wine [2023/08/15 09:15] – mete | synthetic_wine [2023/08/15 09:16] (current) – mete | ||
|---|---|---|---|
| Line 1: | Line 1: | ||
| 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. 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. | + | 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. |
| + | |||
| 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. | ||