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Author Topic: Blackberry Recipies Please  (Read 6536 times)

cloddopper

  • Joined Jun 2013
  • South Wales .Carmarthenshire. SA18
Re: Blackberry Recipies Please
« Reply #15 on: September 29, 2015, 11:17:08 am »
For those interested  this link explains a bit about the off flavours in wines & beers  .

http://www.researchgate.net/publication/223068827_Off-Flavours_Detection_in_Alcoholic_Beverages_by_Electronic_Nose_Coupled_to_GC


 If you hoping to make blackberry wine or compote commercially like we were, with fruit  off your small holding its worth reading the whole article .

 The gist of it is :-

The presence of an unexpected off-flavour in
alcoholised beverages such as beer or wine is always an economi-
cal problem. Indeed, one of the main marketing and commercial
rules  is  that  alcoholic  beverages,  and  particularly  wines  have  to
be free of defect. The diagnosis of off-flavour may involve detec-
tion of presence of one or several compounds normally absent in
beer  or  wine  such  as  2,4,6  TCA  which  is  causes  the  cork  defect
or  1-octen-3ol  which  brings  mushroom  odour.


We lost two 50 gallon barrels to the musty mushroom off flavour despite using a sulphite solution  as a sterilizing pre wash
Strong belief , triggers the mind to find the way ... Dyslexia just makes it that bit more amusing & interesting

 

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