Thing is, to me something is being missed/overlooked here.
It's about how flavour actually works, it's about what we take as "every day", but turns out that very thing can be hard to work with in a different format.
Sure, many of us enjoy the taste of such fruits in the original form, but do something to change that form and the point of original enjoyment also changes. To recover that original form will fail but to recover part of it can sometimes be achieved.
Strawberries are notoriously difficult. Ferment the sugars and they're often not nice. Replace some of the sugars at that point, you still have some of the change but some is recovered.
The same with raspberries - except the first changed form i.e. fermented, is very different - strawberry wine as dry is, well, sort of flat and uninspiring, raspberry wine as dry is often very aromatic, but sharp/acidic. So the recovery is the sugars which makes both retain the difference but restores some of the original.
I'm hoping you follow the drift, that it explains some of the above but also depends on us and how we perceive flavour/taste etc......
It's relative to the individual (as well as our different abilities to convey what we are tasting/perceiving).......Statistics: Posted by Phantom — Sat Jan 23, 2016 8:41 am
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