<br><div class="gmail_quote"><blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex"><div><font size="3">
"Note the statements "The technique does not noticeably harm the
wine. In fact, flash-pasteurization is used at a number of very well
known non-kosher wineries, where it is thought to improve certain
aromatics."<br><br>
YL"<br></font></div></blockquote><div><br>Not sure what you are trying to prove or disprove, but here are Daniel Rogov's (OBM) comments on fine mevushal wines. I really don't mean to be disrespectful but the Kedem wine that you drink is extremely low on the totem pole of quality.<br>
<br><br>A large part of the impact of flash Pasteurization depends on precisely
how the process is carried out. Among the major possibilities: <br><br>a. Flash pasteurization of the must (before fermentation has begun) in tanks<br>b. Flash pasteurization of the must as it passes through heated pipes<br>
c. Pasteurization of the wine in stainless steel tanks<br><br>Under
system "a", I have found that after the wine is bottled major
differences will be felt largely because of the different kinds of
yeasts and quantities of sulfites that are required. Such differences
are barely, if at all, noticeable until the wine has been in the bottle
for about one year and at that time a marked decrease is noted in both
aroma and level of fruitiness.<br><br>Under system "b", which is used
not only in making kosher mevushal wines but by quite a few French
producers (especially in Burgundy and the Rhone Valley), not only is
there no harm but when done correctly (requiring state-of-the-art
technology) it can actually enhance the nose and flavors of the wine.
Alas, this system is rarelly used in making kosher mevushal wines first
because many rabbinical authorities will not accept it (being honest, it
is not a true Pasteurization but a symbollic one)and second because it
can be quite expensive.<br><br>Under system "c", the most commonly used
in making mevushal kosher wines, the effects are almost always negative.
Agreed that it takes a very well honed palate to distinguish the
differences a few months after bottling (waiting until after
bottle-shock for first tastings) and sometimes even the finest palate
will not discern the differences. Given six months after bottling,
however, the impact becomes clear, the mevushal wines showing distinct
harm to the flavor potential and some harm to the nose. In worst case
scenarios, after six months, the mevushal wines begin to show distinct
notes of being "cooked" - e.g. what were once fresh fruits taking on a
fruit compote nature. From 14-16 months, wines that have been flash
Pasteurized in this manner show distinct cooked aromas and flavors,
often taking on a rather unique form of cooked flavors that at their
worst remind one of the aroma of skunk perfume. <br><br>As I have said
on earlier posts, there are only a few (very few) wineries that succeed
in producing truly high quality kosher mevushal wines that are capable
of aging. More than that, some of those wineries succeed "on the grand
scale". Those winemakers do not often discuss the specific details of
their methodology. I can appreciate that because it does eliminate the
"heat of combat" that sometimes rises in discussions about just who said
that just what is the "right" way to do it. <br><br>It should also be
noted that some winemakers who produce kosher mevushal wines even by the
most traditional methods disagree with my perspective. <br><br>Best<br>Rogov<br></div></div><br><br clear="all"><br>-- <br>Martin Brody<br>310 474 1856