Aluminum or Stainless Steel 204Not exactly. How well a plate of metal disperses heat is a function of both its conductivity and its thickness. A good first-order...
Franco, I still use breastrettes on red wine but do consider the practice questionable, that's why I haven't commented on this thread until now. I have both of those books and Margalit does not necessarily say that using breastrettes on reds is acceptable. breastrettes are a reverse Ripper test so I do see what you are getting at, if you follow his procedure to the tee and gain the experience necessary to see the red disappear in the sample you can try it. Both he and Iverson note that tannins among other things interferes with this method. He recommends a few other chemicals beside the breastrettes for his process too. Iverson's procedure is simpler but there has to be a reason Margalit tells you to add H2SO4 and starch. I'm not a chemist, I'm an Instrumentation and Controls guy so I just follow the process when i don't know enough about what to question.
I guess what soured me on them is two things.
One, I have had a red come out slightly effervescent in the bottle, it could have been a little residual sugar, it could have been ML. The wine is good but not something I would give away, it's flawed.
The other thing is Chemetrics, the manufacturer of breastrettes. They specifically state they are not designed for red wines. I'm buttuming that is due to the interference from the other consbreastuents normally present in reds
I am considering setting up for an AO measurement process but I make enough and am geeky enough to think it's worth it. I would not suggest that is the right way to go for someone making 30 gallons or less of wine a year.
Don't get me wrong, I'm not trying to be argumentative, I'm just saying they are not cut and dry with reds as I see it.
Joe
