what is wine curing?

[phatch]

I want to know what is done during wine curing. With sausages, i don't understand what the wine does to cure it. They still have the salts, nitrites and nitrates. Is it just a brining medium for flavor rather than water?

And what about cheese? Cheese doesn't really cure like sausage, cheese ripens bacteriologically rather than just chemcially. Is it just soaked in wine at the end of its aging?

It seems like a misuse of the term, but my McGee is out on extended loan so i can't read up on what he says.

Phil

[Suzanne]

I couldn't find it in McGee or Corriher or Wolke.

I did find this description of Drunken Goat, a Spanish cheese that is soaked for a short period in wine (I like it a lot, fwiw).

My guess is that you're right about it being like keeping something in a brine or vinegar solution. More as a flavor enhancer, although as a preservative as well. I know I've seen sausages that include wine in the ingredients, but not sure about any kept in wine.