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
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
