The Chemistry of Wine

[@graphene1487]

very impressive presentation. I've been looking for this sort of chemistry based info for weeks. Thank you kindly.

[@Thewinemaker2839]

Love the chemistry of wine, it's what drove me to become a winemaker... Thanks

[@alexj2]

cheers bro. absolute lifesaver. doing an epq on this rn

[@DebMellish]

Loved the lecture! Great background info for wine tastings.

[@ale15stip]

Thank you so much DrCook, this has been very helpful!

[@GreginND]

Thanks. Let me know if there are other wine/chemistry topics you would like to learn about.

[@bluedutch01]

Excellent video! Wow, the chemical thermodynamic barriers from H2O to 'wine' are enormous and complex are they not? Changing water into true wine, as the chemistry you have provided here, is a miraculous feat of the highest magnitude it seems! ... almost like giving sight to the blind or raising the dead!

[@TheTdw2000]

Not only is it thermodynamically unfavorable, it's physically impossible due to the lack of carbon atoms in water.

[@sailor786]

What is the chemical composition of a white versus red oak wine? can you answer this question

[@DrCookNDSU]

There are certainly different components, but I don't know the details. From what I understand, the white oak is preferred for wine. There are various oak lactones, tannins and vanillin in oak and I'm sure they very from species to species.

[@sailor786]

@@DrCookNDSUNeeded the chemical composition but thank you though.

[@noahharkey2821]

Well done, thank you for making this!

[@praenuntia]

Very grateful for this helping hand..

[@johancornelis3719]

what a long video! ..... enjoyed every second thx

[@sommdigicourse]

great slide for everyone who wants do learn Wine Chemistry.

[@tomnolan4406]

Thank for the video. I learned a lot. Do you know the chemistry of fining with egg whites. If a tannin in wine bonds with an egg white proteins for fining will any gases be released ?

[@DrCookNDSU]

No, it should not form any gases.

[@tomnolan4406]

@@DrCookNDSU thanks

[@unbaisedwine7768]

Great video thank you for sharing!

[@davidmurphy1005]

Thank you very much for this clear, concise presentation. Although it appears to be directed toward wine makers, I, as a wine drinker, learned a tremendous amount about the relationship between compounds in wine and the effect of each on taste and aroma. At 44’37” the last line of the text on the screen should “low nitrogen” be “low nutrient”?

[@TallMike6ft9]

Pretty sure it is meant to be nitrogen. nitrogen IS a nutrient for yeast, you need some nitrogen otherwise your ferment may get stuck or go slow

[@christiaan81music]

Very informative. Thanks!

[@culturetoronto]

just started watching but I'm really curious why a wine becomes vinegar

[@donnytello]

wine becomes vinegar because of acetic acid that is produced by a bacteria known as acetobacter. the bacteria exists everywhere and is in the air too, so when a bottle of wine is exposed to air, the bacteria feasts on the ethanol/wine and the vinegar taste is its byproduct over time

[@ron0126]

Would dipping the bottle tip in hot wax prevent oxidation through the cork?

[@sanjaysony9708]

ron0126

[@kimtaiferragamo]

why use corks at alll....

[@pacifictrufflegrowers]

No sound?

[@DrCookNDSU]

The sound is working for me. Check your computer settings, maybe.

[@pacifictrufflegrowers]

@@DrCookNDSU thanks...... sound suddenly stopped for everything..... odd.... ??

[@vegasrenie]

Cork info is way off (see research on TCA/TCB taint in the pharmaceutical industry and problems with endocrine disrupters in plastics), otherwise great presentation. Using for study!

[@christiaan81music]

vegasrenie so is it a bacteria or a fungus producing TCA?