Winecast: Acid and Wine

Рет қаралды 22,871

The Unknown Winecaster

Күн бұрын

My most mouthwatering cast yet!

Пікірлер: 32

@steveallen6703 6 жыл бұрын

As always you present great information in an easy to understand format! Additionally, you make me a better wine salesman. Thanks!

@TheUnknownWinecaster 6 жыл бұрын

Thank you. That's actually one of my favorite compliments to hear. I started doing these because I wanted to make wine more accessible to anyone with an interest; so, if they help you do that for someone, then I feel like they're doing what they're supposed to. Cheers!

@MightyRostam 7 жыл бұрын

Fantastic presentation, as usual. Thank you for your hard work :-)

@TheUnknownWinecaster 7 жыл бұрын

Thanks, I appreciate that! I'm glad the casts are helpful. Cheers!

@izzeto 2 жыл бұрын

Man thank u so much for your technical but also clear topics 👏👏

@renatonahas 6 жыл бұрын

Amazing the way you approached such a complex Topic on a friendly way. Congrats and thank you

@TheUnknownWinecaster 6 жыл бұрын

Thank you! I really like doing the science and tech videos. I don't think science gets enough attention in wine education, so I'm glad to hear that the videos are helpful. Thanks for watching and cheers!

@tommyshy5297 6 жыл бұрын

Really impressive - excellent presentation - easy to follow, love your work

@TheUnknownWinecaster 6 жыл бұрын

Thank you! I'm gland that the casts are helpful. Cheers!

@kevin_brown_dc3423 6 жыл бұрын

I absolutely love your winecasts. I just discovered them a couple days ago and cant stop watching them. You are very clear, organized, detailed, and easy to understand. I am working on my CSW as well as opening my own wine distribution company and these videos are just what I need. Thanks a million covert wine guy!

@TheUnknownWinecaster 6 жыл бұрын

Ha! Why didn't I think of "Covert Wine Guy" before I committed to my current moniker? Oh, well. Glad the casts are helpful. The CSW is a great but dense curriculum so, good luck with the test (pro tip: make lots of charts and flashcards). Thanks for commenting and good luck with your wine distribution business. Cheers!

@manavjoshi132 4 жыл бұрын

Great very very great

@foxinthebox9903 5 жыл бұрын

Great start for such complex topic. I'll watch the MLF again. I may understand the detail better this time.

@PacificPeter 6 жыл бұрын

As usual, an excellent talk.

@TheUnknownWinecaster 6 жыл бұрын

Thank you! I'm glad it was helpful. Cheers!

@ronsonfung1577 4 жыл бұрын

Excellent explanation

@zekininadresi 2 жыл бұрын

this is just a great content!

@celinaainsworth8637 4 жыл бұрын

'Beeswing' played an important role as a clue in Sherlock Holmes, The Adventure of Abbey Grange, by Arthur Conan Doyle. Sherlock enjoyed good wine; and brandy was frequently mentioned throughout his adventures as a 'reviving tonic medication'

@welovenutrilicious9779 4 жыл бұрын

Appreciate your sharing

@HashFace253 6 жыл бұрын

I like wine with a good bit of lysergic acid in it. Videos are great mate lovem!

@TheUnknownWinecaster 6 жыл бұрын

That would definitely be an interesting sensory evaluation. Cheers!

@KieranGarland 2 жыл бұрын

Tartaric acid appears to have the same chemical constituents as glucose. Assuming their structure is different, but it's the same number of carbon, hydrogen, and oxygen atoms.

@Bilal-fj1tr 5 жыл бұрын

Top Knoch, please try to include more infographics for technical videos. many thanks, brilliant!

@ghoulie1313666 5 жыл бұрын

well played sir!! now to take some"acid" and drink some wine..

@cbthomas9577 4 жыл бұрын

Please tell what to look for palate wise when tasting wine for acid. Is there any correlation between high tannins and high acid?

@garycox5950 5 жыл бұрын

Can you add acid after your wine has finished

@Chawncey777 5 жыл бұрын

How would Acid and PH in a Chardonnay @ 7% alcohol effect a,"dry" finish similar to higher alcohol Chardonnay @ 13% alcohol in food pairing and how would you stabilize lower alcohol Chardonnay ( 7% alcohol) in aroma and taste In other words how can you balance the volatile compounds in reduced alcohol; CHARDONNAY to taste similar to the 13% alcohol Chardonnay Thanks JC

@TabooNoise 5 жыл бұрын

I've been trying for a while now to understand if TA or pH is more important to perceived tartness in a wine. Neither is perfect, pH only measures the concentration of hydrogen ions and TA can't tell the difference between malic and tartaric, so the numbers are always a bit off. I've read a lot of conflicting stuff. Why do you say pH is the main determining factor? If TA isn't useful for taste considerations what is it used for?