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Oliver McCrum

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Re: WTN /WineAdvisor: No sulfites added (2005 "Our Daily Red")

by Oliver McCrum » Wed Jun 28, 2006 4:25 pm

Howie Hart wrote:...However, he is absulutely correct in preventing exposure to air, as oxygen precence is necessary for spoilage micro-organisms...


Some of them, eg acetobacter, but not all of them, eg brettanomyces can grow anaerobically.
Oliver
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Neil Courtney

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Re: WTN /WineAdvisor: No sulfites added (2005 "Our Daily Red")

by Neil Courtney » Thu Jun 29, 2006 3:51 am

Mark Donaldson wrote:.... Stella sits at 5.2% and is used by young drinkers to get drunk - they are known as Lager Louts. The difference between a social pint and the lager-lout is only 0.7%.


I drank a lot of Stella Artois while I was in the UK. But this was basically because it was half way palatable, as distinct from the general run-of-the-mill Pint of Bitter that most pubs sold. There was some very good Real Ale in places, but this could be very hard to find.
Cheers,
Neil Courtney

'Wine improves with age. The older I get, the better I like it.' --- Anonymous.
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