German red alternatives last week from Jake Lewis, Sean Dowling and Michael Markarian. Thanks gents.
This week: Reverse osmosis
What is this winemaking technique used for? How does it work?
The best use is to take the minerals out of water so you don't have clogged misters (humidity control) or hard water spots on your windows from errant hose spray.
It's used for a variety of composition changes in the wine ( microbial filtration, alcohol adjustment, deacidification, VA removal, smoke taint removal, 4ep/4eg removal, "rain"water removal).
How does it work? I read Clark Smith's book Postmodern Winemaking, and he explains it in detail, but I still believe that its some sort of witchcraft that has no business in a winery. "Never trust anything with a plug," he says, despite making a career on developing technology.