- Sep 6, 2020
- Reaction score
True. In the end it is about what we enjoy drinking. These articles are helpful to me to help me be aware of the danger of overusing nutrients, Kmeta, or clarifies. Through science and art I want to find the right balance in how much of each I use.Winemaking is both science and art.
Amen, i was reading this post, eyes glazed over, then up @cmason1957 piped up like a breath of fresh air,Winemaking is both science and art. While the science part appeals to the lets do controlled well-planned experiments, the art part sneaks in at the oddest times and confounds the results. Unfortunately we often end up with the old "I tried this and liked the result".
makes since, on 99% of the time, i use time, once i started bulk aging my biggest problem is short on space,As Noontime said the article had interesting insight, I would take the comments of bitter/ astringent to be related. I see that type of flavor with my cherry wine as a storage defect at about 18 months in the bottle and currently am guessing that short chain flavorless tannins in cherry are condensing to give that flavor note. I have picked hints of it out in wine that was good enough to rate a silver at Winemaker Magazine contest, and then felt it was obvious with a year age. One possible theory is that the clarifying agents speed up a condensation reaction that is time related. Another theory could be the untreated mead has complexity/ more flavors and masks flavors better.
* six panelists with five repetitions would not give a lot of statistical confidence. We would do this in the lab to guess which product is worth spending real money on. We like higher than 95% confidence level.
* the panel was composed of experts, I would like to know how consistent the preceived quality traits were with each panelist/ repetition of the product. It is more likely to be real if one or two panelists are 100% accurate.
* the triangle test is common for picking out which product is different, as in we are cost reducing a company brand with a cheaper ingredient and want to find a detection level or we have been tasked to copy a competitive retail product and use this to gauge how close our private label copy is. The question normally forces a decision as “ here are three which is different?” or “here are three samples, which one do you like best?
* I am surprised that each sample wasn’t scored on color again to see how consistent the data was. OR on sweetness OR on acidity.
good food for thought, , , to put more science in mead making.