Comments on: Argon gas preserves wine and olive oil http://manjada.org/2009/10/argon-gas-preserves-wine-and-olive-oil.html Go Gourmet in Istria! Thu, 29 Jul 2010 09:48:27 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Gogo http://manjada.org/2009/10/argon-gas-preserves-wine-and-olive-oil.html/comment-page-1#comment-96 Gogo Mon, 16 Nov 2009 22:18:14 +0000 http://manjada.org/?p=372#comment-96 Jack, Of course, argon can be used to stop any deterioration of wine once you open the bottle. It will take place of oxygen and won't make any chemical reaction with wine since it is an inert (noble) gas. In that way, wine's aromas and flavors won't oxidize and they will remain equally intense and of unaltered quality over time, usually a week or two. But also argon will prevent that wine turns into vinegar. <em>Goran</em> Jack,
Of course, argon can be used to stop any deterioration of wine once you open the bottle. It will take place of oxygen and won’t make any chemical reaction with wine since it is an inert (noble) gas. In that way, wine’s aromas and flavors won’t oxidize and they will remain equally intense and of unaltered quality over time, usually a week or two. But also argon will prevent that wine turns into vinegar.
Goran

]]> By: Jack http://manjada.org/2009/10/argon-gas-preserves-wine-and-olive-oil.html/comment-page-1#comment-95 Jack Mon, 16 Nov 2009 18:34:04 +0000 http://manjada.org/?p=372#comment-95 Would pure argon gas be good for preserving wine? Would pure argon gas be good for preserving wine?

]]> By: Gogo http://manjada.org/2009/10/argon-gas-preserves-wine-and-olive-oil.html/comment-page-1#comment-89 Gogo Wed, 04 Nov 2009 13:49:08 +0000 http://manjada.org/?p=372#comment-89 Merci, merci infiniment pour ce lien! Je suis vraiment jaloux. L’autour dessine très bien, il est un BDiste très douée. (comment on dit stripaš en francais?) Et les dialogues sont pour mourir de rire!!! Peut-être on peut lui envoyer l’histoire qui c’est passé cette nuit à Cosenza? Imagine un BD avec la montée de notre bus sur cette virage, puis arrivée de camion sauvetage, puis cette épisode surréaliste dans le Bingo center ou on a cherché les pizzas e la fin dans cette pizzeria magnifique… A la fin on n’as pas vu le resto Pantagruel, quelle tragédie. Sinon, Il est vrai que le bon pan c’est difficile de trouver en Italie, en Croatie il est bien meilleur. Merci, merci infiniment pour ce lien! Je suis vraiment jaloux. L’autour dessine très bien, il est un BDiste très douée. (comment on dit stripaš en francais?) Et les dialogues sont pour mourir de rire!!! Peut-être on peut lui envoyer l’histoire qui c’est passé cette nuit à Cosenza? Imagine un BD avec la montée de notre bus sur cette virage, puis arrivée de camion sauvetage, puis cette épisode surréaliste dans le Bingo center ou on a cherché les pizzas e la fin dans cette pizzeria magnifique… A la fin on n’as pas vu le resto Pantagruel, quelle tragédie.
Sinon, Il est vrai que le bon pan c’est difficile de trouver en Italie, en Croatie il est bien meilleur.

]]> By: Clem http://manjada.org/2009/10/argon-gas-preserves-wine-and-olive-oil.html/comment-page-1#comment-88 Clem Wed, 04 Nov 2009 07:03:11 +0000 http://manjada.org/?p=372#comment-88 http://long.blog.lemonde.fr/ Je me suis dit que ça t'intéresserait peut-être, un blog français sur la nourriture en bande dessinée. Le dernier post se passe en Italie, ça m'a rappelé nos aventures à la recherche de la meilleure trattoria ! http://long.blog.lemonde.fr/

Je me suis dit que ça t’intéresserait peut-être, un blog français sur la nourriture en bande dessinée. Le dernier post se passe en Italie, ça m’a rappelé nos aventures à la recherche de la meilleure trattoria !

]]> By: Gogo http://manjada.org/2009/10/argon-gas-preserves-wine-and-olive-oil.html/comment-page-1#comment-87 Gogo Mon, 02 Nov 2009 14:02:58 +0000 http://manjada.org/?p=372#comment-87 Interesting question, but I am not sure if my answer will be correct. The juice you get when you squeeze the olive is full of water. The last process in the olive milling is centrifugation where you should get rid off of the water. Since the molecules that give the color to a liquid can be either water-soluble or oil-soluble, probably in that way you also remove the molecules that are giving red-pink-purple color. Thanks for your compliment for the oil. I am glad that you also noticed that is veeeery fruity this year. To me, it smells like green apple and it is sweety spicy at the same time :) Interesting question, but I am not sure if my answer will be correct. The juice you get when you squeeze the olive is full of water. The last process in the olive milling is centrifugation where you should get rid off of the water. Since the molecules that give the color to a liquid can be either water-soluble or oil-soluble, probably in that way you also remove the molecules that are giving red-pink-purple color.
Thanks for your compliment for the oil. I am glad that you also noticed that is veeeery fruity this year. To me, it smells like green apple and it is sweety spicy at the same time :)

]]> By: Clem http://manjada.org/2009/10/argon-gas-preserves-wine-and-olive-oil.html/comment-page-1#comment-86 Clem Mon, 02 Nov 2009 10:28:45 +0000 http://manjada.org/?p=372#comment-86 I like to know the scientific side of things! A question for Dr. Gogo: I was picking olives this week-end and their juice is red-pink!purple. So how come the oil is fluorescent green? By the way we tried your new olive oil at Boris' and it is absolutely delicious. Very fruity, me likes! I like to know the scientific side of things!
A question for Dr. Gogo: I was picking olives this week-end and their juice is red-pink!purple. So how come the oil is fluorescent green?
By the way we tried your new olive oil at Boris’ and it is absolutely delicious. Very fruity, me likes!

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