hist-brewing: phenolics and band-aids...

Eylat Poliner allotta at earthlink.net
Tue Jan 11 18:03:23 PST 2000


Pheonolics are normally caused by bacterial contamination. The wild yeasts on the
skins will not do that.
Either sulfiting or blanching in boiling water will kill the yeasts.
The skins will add nice tannins and colors (just like grape skins).  For further
questions/comments consult a winery manual.

BrewInfo wrote:

> Master Goodwine writes:
> >Now here is the important thing.
> >PEEL THE PEACHES
> >
> >Elinaor back in 1609 said to, and I didn't because my mother processed them for
> >me and froze them in order to transport them a five hour trip from Indiana to
> >St. Louis where I lived at the time.  The skins add phenolics that give the
> >wine
> >a Band-Aid like flavor and smell.
>
> While it is true that the Band-Aid flavour and smell is due to phenolic
> compounds, I'm quite certain that the source of the aroma/flavour is NOT
> the skins themselves.  I made a Porter with 12# of frozen peaches which I
> simply dipped in boiling water for a second before cutting up with a sanitised
> knife on a sanitised plate and then adding to some finished Porter.  There
> wasn't any Band-Aid aroma or flavour.
>
> Also, if phenolics from skins would give a phenolic aroma/flavour, then all
> red wines would have one, no?  Then again, not all phenolics are the same.
> Beer devoid of phenolic compounds would be very bland.  There are good ones
> and bad ones.
>
> My guess is that the Band-Aid aroma/flavour came from a wild yeast.  Unless
> you took some steps to kill off or at least subdue the micriobiota on the
> skins of the fruit, it's quite likely that yeast on the skins was the source
> of your off aroma/flavour.
>
> Al.
>
> Al Korzonas, Lockport, Illinois, USA
> korz at brewinfo.org
> http://www.brewinfo.org/brewinfo/
>
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