Some random thoughts, mainly about alcohol

[Paul_H_Galli]

Odd that nobody has brought up the subject of “higher alcohols”.
From my observations (and a few comments from winemakers), higher octane wines seem to produce a higher % of higher alcohols.
IMO, it is the added presence of these puppies that add to the negative experiences…

TTT

[Jim_Stewart]

Odd that nobody has brought up the subject of “higher alcohols”.
From my observations (and a few comments from winemakers), higher octane wines seem to produce a higher % of higher alcohols.
IMO, it is the added presence of these puppies that add to the negative experiences…

TTT

Paul, methinks you could be on to something! I have never heard of “higher alcohols” in wine. I’ve been following the thread and like others have been puzzled by the dramatic effect that Frank sees with the higher alcohol wine with what to me seems to be only a marginal increase in alcohol (as Anton and others have pointed out). The thought that he may be seeing a dramatic increase in the “higher alcohols” with these wines and that is what he is reacting to is an interesting hypothesis. I did a little googling about the subject and came across this comment": "Fusel oil” is the term given to all the higher alcohols present within a wine (Boulton et al., 1996). The German word “fusel” literally translates to “rot gut” or “bad liquor”. Frank may be reacting to this “rot gut” stuff ! Thanks for posting.

[Neal.Mollen]

I had 2 glasses last night, finished the last one at nine, and was up 3 times before my 5:40 wake up. I mean, I am not sure what I can do with that.

[Anton_D]

Odd that nobody has brought up the subject of “higher alcohols”.
From my observations (and a few comments from winemakers), higher octane wines seem to produce a higher % of higher alcohols.
IMO, it is the added presence of these puppies that add to the negative experiences…

TTT

Ever more interesting, amigo!

It is stone cold hard to find data regarding that aspect of wine.

Regardless of ABV, these can vary from wine to wine, vary by yeast, all sorts of factors.

I stole this from Waterhouse Labs / UC Davis…

Higher Alcohols

Check out all the variability: “The amount produced during fermentation is dependent of the genus, specie and strain of yeast, the specific nutrient status (nitrogen and amino acids) and composition of the must and temperature, aeration and pH during fermentation.”

They never mention the wine ABV, but do mention that these become more important in distillates. And a fun typo: “Higher alcohols have a major importance in wine distillate (grape spirits or brandy), due to the fact that in distillates higher alcohols are found in grater concentration.”

It just boggles how complex this beverage is!

[Marcu_Stanley]

Odd that nobody has brought up the subject of “higher alcohols”.
From my observations (and a few comments from winemakers), higher octane wines seem to produce a higher % of higher alcohols.
IMO, it is the added presence of these puppies that add to the negative experiences…

TTT

what are “higher alcohols”? What does it mean to say that “higher octane wines seem to produce a higher % of higher alcohols”? Obviously higher octane wines have a higher percentage of alcohol, are you saying something beyond that? thanks

[Markus_S]

I had 2 glasses last night, finished the last one at nine, and was up 3 times before my 5:40 wake up. I mean, I am not sure what I can do with that.

Youth pill? Or perhaps a dip into the fountain?

[Chris_Foley]

Glycerin (glycerol) is a higher alcohol if I’m not mistaken.

[Markus_S]

Ironic that you should post this just now. I fell back into my cycle. Took the associates downstairs for coffee at 4:30. Home at 7. Still have about an hour of work in prep for an 8:30 public hearing. And really really enjoying that fine Bordeaux, glass three, right now. Tomorrow, some butt must be kicked. The goal is not mine.

Perhaps you need to drink before taking the associates downstairs?

[Otto_Forsberg]

what are “higher alcohols”? What does it mean to say that “higher octane wines seem to produce a higher % of higher alcohols”? Obviously higher octane wines have a higher percentage of alcohol, are you saying something beyond that? thanks

Basic chemistry. Methanol and ethanol are simple alcohols, complex ones (more carbon atoms or -OH groups) are higher alcohols.

Higher alcohols are normally considered impurities and they are thought to give the characteristic aromas and flavors to grappa.

“higher octane wines seem to produce a higher % of higher alcohols” means that a wine with high % ABV must have also a higher concentration of higher alcohol compounds than a low % ABV wine.

[Alan_Rath]

what are “higher alcohols”? What does it mean to say that “higher octane wines seem to produce a higher % of higher alcohols”? Obviously higher octane wines have a higher percentage of alcohol, are you saying something beyond that? thanks

Basic chemistry. Methanol and ethanol are simple alcohols, complex ones (more carbon atoms or -OH groups) are higher alcohols.

Here’s a more comprehensive answer:

Higher Alcohols

[Anton_D]

what are “higher alcohols”? What does it mean to say that “higher octane wines seem to produce a higher % of higher alcohols”? Obviously higher octane wines have a higher percentage of alcohol, are you saying something beyond that? thanks

Basic chemistry. Methanol and ethanol are simple alcohols, complex ones (more carbon atoms or -OH groups) are higher alcohols.

Here’s a more comprehensive answer:

Higher Alcohols | Waterhouse Lab

I’m having deja vu.

[Alan_Rath]

Oops. Think of it as a re-tweet. That’s my skill with social media

[Joseph_MR]

Similar experience to those already posted. An added benefit to low alcohol but higher acid wine is, many easily retain their freshness for 3-4 days, more than higher octane wines IMHO. Less pressure feeling the wine will go to waste, and a leisurely time frame for consuming it. (Love also half bottles) of 2016 Rhys Bearwallow Pinot and 2005 Baumard Quarts de Chaume that are on deck to share with friends tonight

[Robert_M_yers]

My concierge physician happens to be in our wine group. All of us are over 50, athletes, and all work too hard, push too hard. For himself, and us, he’s been doing a lot of research on this subject, and has outlined some pretty basic tenets to balance these things. His central point is that deep, quality sleep, is critical to longevity and an active older age. His recommendations are not ground-breaking, they are pretty intuitive really, but I bet most (like me) violate them most days:

you guys should get business cards or something for this.

Weren’t they the feature of the last Peloton commercial

[Robert_M_yers]

I find in general I drink sparkling wine slower than say a higher alcohol, lower acid non effervescent wine. Higher acid and effervescence leads to smaller sips and need for palate recovery in between possibly? Higher alcohol Zin ect is just more gulpable and the setting usually allows for that. They are cocktail wines and for me are often consumed as such. There is a place for all in my life but I’m also trending away as time goes on.

[Greg_K]

Ironic that you should post this just now. I fell back into my cycle. Took the associates downstairs for coffee at 4:30. Home at 7. Still have about an hour of work in prep for an 8:30 public hearing. And really really enjoying that fine Bordeaux, glass three, right now. Tomorrow, some butt must be kicked. The goal is not mine.

Robert, if you’re going to take associates for coffee, when are they going to meet their billable hour requirements?

[Anton_D]

Ironic that you should post this just now. I fell back into my cycle. Took the associates downstairs for coffee at 4:30. Home at 7. Still have about an hour of work in prep for an 8:30 public hearing. And really really enjoying that fine Bordeaux, glass three, right now. Tomorrow, some butt must be kicked. The goal is not mine.

Robert, if you’re going to take associates for coffee, when are they going to meet their billable hour requirements?

They talked about work, so deductible and on the clock.

Or, maybe they talked hoops but somebody thought bout work for a moment, so billable time?

[Greg_K]

Ironic that you should post this just now. I fell back into my cycle. Took the associates downstairs for coffee at 4:30. Home at 7. Still have about an hour of work in prep for an 8:30 public hearing. And really really enjoying that fine Bordeaux, glass three, right now. Tomorrow, some butt must be kicked. The goal is not mine.

Robert, if you’re going to take associates for coffee, when are they going to meet their billable hour requirements?

They talked about work, so deductible and on the clock.

Or, maybe they talked hoops but somebody thought bout work for a moment, so billable time?

Given how much stuff is done on a fixed fee basis these days, I only wish it worked like that.

[Robert.A.Jr]

No way. I’m purely by the hour. Until I am not.

[Matthew_King]

My concierge physician happens to be in our wine group. All of us are over 50, athletes, and all work too hard, push too hard. For himself, and us, he’s been doing a lot of research on this subject, and has outlined some pretty basic tenets to balance these things. His central point is that deep, quality sleep, is critical to longevity and an active older age. His recommendations are not ground-breaking, they are pretty intuitive really, but I bet most (like me) violate them most days:

you guys should get business cards or something for this.

Weren’t they the feature of the last Peloton commercial

No, it was the Cialis ad …