star (2012-01-07)
Chyba się nie odczepię;-) Najpierw: Giant German rabbits love Riesling. Seriously. Potem: The whole “petrol” matter stirs some controversy. Some growers accept the adjective sanguinely, but oth- ers detest it. All I can say is I wish I knew where some guys go to tank up, ‘cause I’ve never smelled refined oil products that smelled like Riesling. But, I know what y’all mean by it, and I want to correct a misconception. That “petrol” flavor is not a signal of maturity, but rather of adolescence. It will vanish when the wine is truly mature. By which time we’ll all be driving electrical cars anyway. Nie wiem czy autor nie myli zapachu siarki z naftą. Siarka od młodu (ale jak długo?), a jednak nafta z czasem się dopiero pojawia, być może łącząc się z zapachem siarki, jeśli ta nie znikła. Potem przytacza opinię Toma Stevensona: The so-called petrol aroma is a well-known varietal characteristic of a classic . . . Riesling wine of some matu- rity. The active chemical compound has been identified as trimethyldihydronaphthalene, or TDN for short. TDN develops during the bottle aging process through the degradation of beta-carotine, an antioxidant that is itself derived from lutein, another antioxidant. The ratio of beta carotine to lutein is higher in Riesling than in any other white grape variety. Studies show that the lower the pH of a wine, the higher its potential for developing TDN. The longer it takes for the petrol aromas to emerge, the more finesse they have. Interestingly, cork absorbs 40 percent of TDN, thus screwcaps preserve more petrol aromas. Str. 20 ww artykułu w pdf-ie.
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