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> My only (dietary) vices are coffee and the odd glass of wine (both very much man made). I don't think I'd consider either of those man-made in the sense of b
by wtbob 11y ago
> My only (dietary) vices are coffee and the odd glass of wine (both very much man made).
I don't think I'd consider either of those man-made in the sense of being heavily processed: coffee is simply roasted coffee beans with hot water poured over, and wine is pressed grape juice allowed to ferment.
- jzwinck 11y agoIf wine is just grapes, it must be vegan-compatible, right? But it isn't! Not only is wine sometimes made with products like nuts and milk, it can even be made using fish guts! https://www.organicwine.com.au/what-makes-a-wine-vegan https://www.organicwine.com.au/what-makes-a-wine-vegan A French wine maker told me this. I had no idea...these "extras" are not on the label.
- RodericDay 11y agoAlcohol producers have fought really really hard against nutrition labels on their products.
- deleted 11y ago[deleted]
- masklinn 11y ago> Not only is wine sometimes made with products like nuts and milk, it can even be made using fish guts! Wine is even made with people!
- wl 11y agoIf you're vegan for moral reasons, isinglass is a problem. If not, the isinglass falls out and isn't actually present in the finished wine in a significant quantity.
- xiaoma 11y agoWow! Do you know of any specific labels made using fish guts? This sounds interesting.
- chillacy 11y agoIt's not fish guts, but one of the fining agents used is made from chitin from shrimp: https://winemakermag.com/26-a-clearer-understanding-of-fining-agents https://winemakermag.com/26-a-clearer-understanding-of-finin...
- nsajko 11y agoIn that same article isinglass is listed as a fining agent, it is collagen from fish swim bladders.
- ch4s3 11y agoCoffee beans are fermented first.
- masklinn 11y ago> wine is pressed grape juice allowed to ferment. That's more likely to get you awful vinegar than anything even remotely resembling wine.
- nibs 11y agoHow would one get wine from grapes without fermentation?
- logfromblammo 11y agoSaccharomyces yeast turns sugars into ethanol. Acetobacter bacteria turns ethanol into acetic acid. It's all about controlling the cultures you use for the fermentation. That's why home-brewers have to be so careful about sterilizing their fermentation vessels and boiling their liquids. You absolutely, positively do not want the wrong microbe getting into your booze. If it's a wild one, it could end up synthesizing any number of organic chemicals that can negatively affect the final product.
- PepeGomez 11y agoThat's not how it works. Acetic acid fermentation needs oxygen, alcohol fermentation doesn't. You need to prevent fresh air from getting into the vessel, but that's it. You don't boil anything.
- logfromblammo 11y agoKefir culture, which contains both types of microbe, is perfectly happy turning sugar into alcohol into vinegar inside a sealed vessel. If you wanted to stop it, you would need to evacuate the vessel or fill it with an inert gas. If you also had a microbe in there that split water into H2 and O2, you'd have no chance at all at more than about 0.5% alcohol by volume in there. I'm not aware of any existing kefir culture that has such a microbe in it, but once one was adopted it would be near impossible to get rid of it while saving the rest of the culture. The boiling happens with beer, mostly. With wine, you're usually relying on the yeast that naturally occurs on the surface of the grapes, so if you boiled (or pasteurized) it, there would be no fermentation unless you added additional yeast. That sometimes happens, because some people prefer consistency to authenticity. Home brewers use fermentation vessels that allow gases to escape through a liquid trap and the whole process is done at positive pressure. You can bet your ass that those vessels are thoroughly sterilized before each use. We may be talking past each other here.