tropicanna
Member
I've worked as a cellar hand during oregon's wine grape harvest season. When working on the higher quality fruit destined for high end reds we would use dry ice to create an oxygen deprived atmosphere in the bins were they got collected after passing through the de-stemmer. We would do this in order to avoid oxidation of phenolics in general.Once the grape bunches get de-stemmed the juices are exposed to air and by lining the bottom of the bin with the dry ice and then covering the top with another layer we would,in essence,flush out the less dense air.
F.Y.I.: Terpinolene, one of the terpenes for in greater amounts in cannabis, reacts with O2 at a much faster rate than other terpenes, it doesn't need catalyst or initiator other than diffuse light and at room temperature it reacts 1:1 mole wise with O2.That being said you can imagine the real impact that air and humidity have on the taste of the final product and how much of its integrity can the product retain.
Has anyone attempted anything similar? I've heard of people drying with their CO2 tank still dispensing gas. Any advantages, disadvantages?
PEACE
F.Y.I.: Terpinolene, one of the terpenes for in greater amounts in cannabis, reacts with O2 at a much faster rate than other terpenes, it doesn't need catalyst or initiator other than diffuse light and at room temperature it reacts 1:1 mole wise with O2.That being said you can imagine the real impact that air and humidity have on the taste of the final product and how much of its integrity can the product retain.
Has anyone attempted anything similar? I've heard of people drying with their CO2 tank still dispensing gas. Any advantages, disadvantages?
PEACE
