New alcohol, taint removal process

While reading through the Vintner Select website this morning, I ran across an article originally printed in Decanter magazine on Oct 18th of 2006. The article deals with a process invented by wine maker in Australia. The process is supposed to remove some of the alcohol in high alcohol wines (If I understood what I read) and to remove undesirable traits such as brett, or infections caused by such things as wildfires etc. Of course this is a method of intervention, and many of us will not be happy with the process, but I can see some good coming from it. At least from the viewpoint of those who might be able to salvage thousands of gallons of wine that might otherwise be poured down the drain. See what you think, look at the website. http://www.decanter.com/news/97991.html

I agree with you that if I were the person in charge of the winery, I'd rather use something like this than dump a bunch down the drain. However, it's pretty difficult to believe that "the wine lost none of its flavour components in the process".


Mike

Mike wrote:
However, it's pretty difficult to believe that "the wine lost none of its flavor components in the process".

Especially when, the presence of alcohol in wine is responsible for the formation of flavor components.

Salute