Comments on: ZAP! http://pinotblogger.com/2007/01/28/zap/ A blog about starting and building a family winery in the Russian River Valley. Tue, 18 Oct 2011 15:58:42 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Mold Removerhttp://pinotblogger.com/2007/01/28/zap/comment-page-1/#comment-17978 Mold Remover Mon, 26 Mar 2007 22:19:05 +0000 http://pinotblogger.com/2007/01/28/zap/#comment-17978 Is this a wordpress blog? or some other software? Is this a wordpress blog? or some other software?

]]> By: Pinotblogger: the Capozzi Winery blog » Wine’s “Dirty Little Secret”http://pinotblogger.com/2007/01/28/zap/comment-page-1/#comment-12728 Pinotblogger: the Capozzi Winery blog » Wine’s “Dirty Little Secret” Tue, 06 Feb 2007 21:32:25 +0000 http://pinotblogger.com/2007/01/28/zap/#comment-12728 [...] About a week ago I mentioned that after talking with folks at ZAP that I heard about a fairly toxic chemical that winemakers were using to kill microbes (yeast, mold, bacteria) and stabilize wines. It turns out that the chemical has been around and in use, with FDA approval I might add, since 1988. So basically I’m pretty late to the party on this one. Cyril Penn at Wine Business Monthly has even written a piece on new mobile Velcorin dosing services back in July of 2005. [...] [...] About a week ago I mentioned that after talking with folks at ZAP that I heard about a fairly toxic chemical that winemakers were using to kill microbes (yeast, mold, bacteria) and stabilize wines. It turns out that the chemical has been around and in use, with FDA approval I might add, since 1988. So basically I’m pretty late to the party on this one. Cyril Penn at Wine Business Monthly has even written a piece on new mobile Velcorin dosing services back in July of 2005. [...]

]]> By: Joshhttp://pinotblogger.com/2007/01/28/zap/comment-page-1/#comment-12366 Josh Thu, 01 Feb 2007 22:05:06 +0000 http://pinotblogger.com/2007/01/28/zap/#comment-12366 That is indeed the stuff, and it looks like I'm late to the party since Bayer started making this stuff in 1988. I had actually heard of dimethyl dicarbonate before in passing, but I'd never heard of Velcorin until ZAP. My concern is that there are no label requirements currently, but given the new interest in government wanting us to disclose the use of milk, eggs and fish bladders in winemaking, how would it look to have to put a chemical on your label that can cause burns, is combustible, and that if inhaled "may be irritating to mucous membranes and upper respiratory tract. May affect behavior/central nervous system. Symptoms may include somnolence, tremor. May also affect respiratory system (dyspnea), and metabolism."Nasty stuff. I wouldn't want to have to work PR on this one.Thanks for the comment. That is indeed the stuff, and it looks like I’m late to the party since Bayer started making this stuff in 1988. I had actually heard of dimethyl dicarbonate before in passing, but I’d never heard of Velcorin until ZAP. My concern is that there are no label requirements currently, but given the new interest in government wanting us to disclose the use of milk, eggs and fish bladders in winemaking, how would it look to have to put a chemical on your label that can cause burns, is combustible, and that if inhaled “may be irritating to mucous membranes and upper respiratory tract. May affect behavior/central nervous system. Symptoms may include somnolence, tremor. May also affect respiratory system (dyspnea), and metabolism.”

Nasty stuff. I wouldn’t want to have to work PR on this one.

Thanks for the comment.

]]> By: jhajduhttp://pinotblogger.com/2007/01/28/zap/comment-page-1/#comment-12336 jhajdu Thu, 01 Feb 2007 13:42:15 +0000 http://pinotblogger.com/2007/01/28/zap/#comment-12336 Are you talking about Velcorin maybe? This stuff is even usefull in low PH wines too since a even a low PH is not going to protect you from Brett (allthough some of the tartaric junkies may not agree).http://winebusiness.com/ReferenceLibrary/webarticle.cfm?dataId=39048 Are you talking about Velcorin maybe? This stuff is even usefull in low PH wines too since a even a low PH is not going to protect you from Brett (allthough some of the tartaric junkies may not agree).

http://winebusiness.com/ReferenceLibrary/webarticle.cfm?dataId=39048

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