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WineMaking Terms - Mercaptan to Methylated Spiriits

Thursday, April 20, 2006


Mercaptan:

The skunky odor of methyl and ethyl sulfides.

Methanol:

Synonym for methyl alcohol, found in very small traces in wine and produced during fermentation.

Methylated Spirits:
 
Denatured alcohol. Used to check if a haze is pectin in origin. Add 3-4 fluid ounces of methylated spirit to a fluid ounce of wine. If jelly-like clots or strings form, then the problem is most likely pectin and should be treated with pectic enzyme.




Source: Jack Keller

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