tag:blogger.com,1999:blog-1080161909822087430.post7402761982373084938..comments2024-03-02T00:28:05.502-05:00Comments on Wine -- Mise en abyme: "Bad-Brett" management Part II: Repairing contaminated wineswineORLhttp://www.blogger.com/profile/06163150468541915038noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1080161909822087430.post-3751846434442509522017-06-07T06:04:01.318-04:002017-06-07T06:04:01.318-04:00Thank you Clark. As I mentioned, I will be treatin...Thank you Clark. As I mentioned, I will be treating IBM shortly but I may have to frame your concept of structured wines for the reader before getting on to that discussion.wineORLhttps://www.blogger.com/profile/06163150468541915038noreply@blogger.comtag:blogger.com,1999:blog-1080161909822087430.post-16613053100214155262017-06-06T20:20:50.213-04:002017-06-06T20:20:50.213-04:00Thanks for all your hard work examining my views, ...Thanks for all your hard work examining my views, Keith. And I certainly have heard good things about chitosan. My view is a three-legged stool. 1) First, harvest ripe but not overripe so you can bulid a good structure and also obtain a healthy fermentation, leading to 2)creating a nutrient desert. 30 Obtain a microbial equilibrium. Most of the sanitation measure and SO2 maintenace actually causes Brett by knocking out the beneficial competitors, just as herbicides and pesticides clear the way for plagues like leafhoppers and grape leaf skeletonizer. Sulfite free wines do not generally have Brett problems because there is more competition for nutrients. This is IBM (Integrated Brett Management).Clark Smithhttp://postmodernwinemaking.com/noreply@blogger.com