The third Darmstadt Pecha Kucha Night on 21 June 2013 at CoWo21 (21 slides of 21 seconds each on 21st at 21h, get it…) offered thoughts on the lives of inventors, philosophers, app-developers, sustainability-in-blanket-wrappers, creatives, development-aid-thinkers, – and dogs. OH yes, and thoughts on wine. You can watch the video of the six Pecha Kucha presentations on the CoWo21 site. But if you prefer to look at the slides, as opposed to the person presenting, a video of the Green Feather 21 June pecha kucha presentation is available here, in German and English. The parrots weren’t there. They were busy with the watering can (which is a lie, of course, chronologically). 🙂
| maz | 0 Comment | 2013 | Ausbau, Bentonit, bentonite, Chemikalien, clarity, Eiweiss, Eiweissstabilisierung, Erwartungen, Filter, Filtering, Gerbstoffe, Keller, Klaerung, Konsumenten, photos, protein, Qualitaet, Selbstklaerung, stability, Transparenz, was ist im Wein, Wein klaert sich, wine, wine making, Zusatz
The 2012 wine is coming along very nicely and had to be tested whether it goes cloudy in heat: We had to test whether your nice 2013 summer wine would suddenly look ‘faulty’ (ie, cloudy), if we enjoy hot temperatures that we can only dream of at the moment, and if we didn’t ‘stabilise’ it.
To kill the suspense: The little protein-flakes did appear in good numbers, as soon as the bottle was put into the oven. So, in a common, if unwelcome decision, bentonite will be applied to the wine to stop the flakes (below) appear.
The test task was seemingly thought up by Sisyphos, since our original test bottle was cloudy, due to the yeast that’s still floating in the wine. So, we had to filter that bottle to make it look like a squeaky clean bottle we were about to serve up, only to push it to go cloudy again.
And so the task became a good training session in filtering: what reference point do I use to check that the wine, after the filtering, looks as clear as you would expect it to be when you buy it. I used a big yellow “A” on a hot chocolate tin: how clearly can it be seen through the glass, after the first filtering, and after the second?
The pictures from our little test-filtering thus serve as a demonstration of a topic that could be discussed well into the night: What is the expectation of the customer? How clear and free of bits does the product have to be? Is what vintners apply to the wine driven by that expectation? And is filtering detrimental to the taste? (The last point being the reason why many high-quality wines are left to clear on their own accord, something we are not yet able to do, – but look out for updates on this.)
Looking forward to discussing your view online or in person.
How clear is the letter “A” on the tin behind the glass?
Same question: How clear is the letter “A”?
The finished filtered – and very clear looking – bottle hits the heat: radiator (followed by oven):
Shortly afterwards…., – clarity has all gone to pieces: