BWBC Newsletter. Next Meeting Wednesday 20 th May. 7.30pm Sake tasting Rod Walker. June Competitions 1-3yr Old Shiraz Jack Van Reyen Trophy

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1 BWBC Newsletter Contents Next Meeting Wednesday 20 th May. 7.30pm Sake tasting Rod Walker June Competitions 1-3yr Old Shiraz Jack Van Reyen Trophy July Interclub Competition page 2 Bus Trip Highlights page 3 Social Calendar page 4 Taste Are you a supertaster? page 5 Duty Roster page 7 Banner Photo - Autumn at Nepenthe Wines Sake tasting with Rob Walker Rob Walker has been a member of BWBC for more than twenty years. Members may remember a Presentation and Christmas Party a few years back at his Cherry Gardens property where he had a small vineyard and made his own red for many years. Rob and his wife Lyn travelled to Japan for a holiday in 2006 and fell in love with the country and its people. They returned to teach and live in Himeji, Japan for all of 2008 and again in Over those two years they travelled widely around the country, made many friends and developed an appreciation for the culture and for sake! Sake also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes, sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol. The brewing process for sake differs from the process for beer in that, for beer, the conversion from starch to sugar and from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. Furthermore, the alcohol content differs between sake, wine, and beer. Undiluted sake contains 18 20% (although this is often lowered to about 15% by diluting with water prior to bottling). There are four basic types of sake, and each requires a different brewing method. Naturally, there are other special brewing techniques that are less common, but the four basic sake types are: Junmai-shu (rice only; no adding of distilled alcohol) Honjozo-shu (a tad of distilled alcohol is added) Ginjo-shu (highly milled rice, with or without alcohol added) Daiginjo-shu (even more highly milled rice, with/without added alcohol) Nama-zake (refers to sake that is NOT pasteurized) and basically is mutually independent of the above four. Blackwood Winemakers and Brewers Club Inc. May 2018

2 ANAWBS 2108 All the details for the 2018 ANAWBS competition are now available on the ANAWBS web site Attached to the newsletter is a copy of the ANAWBS 2018 brochure. Copies are also available from the ANAWBS Committee. Please print these brochure and distribute to fellow winemakers and Brewers and help us promote this years competition, the 39th year the competition has been run by the Blackwood and Adelaide Clubs. ANAWBS is now a BJCP Sanctioned Competition. This gives the beer competition international status and allows our many volunteer judges to gain points toward their BJCP qualifications. The anawbs web site has been upgraded, please check it out. Novatwist Screw Caps The club will be placing a large order for these caps in July for the August bottling. If you would like to order some for your own bottling please contact Ian Maxfield ph The caps are in 1000 lot boxes. $250 per box. Wine Literature of the World This site has been created by the State Library of South Australia to highlight its wonderful collections of wine-related materials, the largest in the southern hemisphere, if not the world. Their origins can be traced back to 1834 in London prior to European settlement of South Australia. They now encompass thousands of items including books, pamphlets, wine labels, company records and many other examples of exquisite oenography. The material has been indexed under the following subtitles making it very easy to navigate. The Top Dozen Grapes and Wines of the World Oz Water into Wine The SA Story WorldFest Sip and Sup Salute to the Consumer Design on Wine Wine Lore and Laughter Wine Quiz How did you score in the quiz? Mash Beer Making A beer making day using the club s mash beer equipment was held at Gavin Pennells home on Saturday 26th May. Under Gavin s guidance the group made a dark ale. Gavin will hold another mash beer making day on Saturday 28th July. If you would like to attend and learn how to make mash beer using the clubs equipment, please contact Gavin on John Callus, Nigal Ball ( Chris s father), Chris Ball, Gavin Pannell, Andrew Selfried and Mark Dorman July Interclub Competitions Interclub Red Wine Competition Tuesday 3rd July 8pm Hosted by Amateur Winemakers and Brewers Club of Adelaide Clarence Park Community Centre, corner of East Ave and Canterbury Tce, Black Forest. Entries can be dropped of at Gavin Pennell s place before Tuesday 3rd. Please phone Gavin to arrange. Interclub Beer Competition Beer style - Dark Ale Wednesday 18th July 7.30pm Hosted by BWBC as part of our July meeting Please support these competitions so we have a strong club representation. New Members We would like to take this opportunity to welcome the following members to the Blackwood Wine Makers and Brewers Club. Chris Greenwood Paul Kuchel Leslie Seatree Blackwood Winemakers and Brewers Club inc. Page 2

3 From the top- wine tasting group at Nepenthe Winery, Ian Di Bartolo and David Strachan at Prancing Pony, Bernie Morgan tasting at Artwine and the Bus group at Artwine. Bus Trip 2018 Organised by Ann Marie with help from Ron Budd and Bernie Morgan, the 2018 bus trip was agreat success., We had perfect weather, visiting a variety of places - Cheese making, a brewery, 2 wineries and finishing up with strawberry icecream at Beerenberg Farm (for some) something for everyone.. Thanks Ann-marrie. If you have any ideas for the 2019 bus trip or would like to organise a trip for 1 or 2 days please let the committee know. Wine Sales Nearly sold out NV Sparkling Chardonnay Pinot $99 4 doz avalable 2017 Pinot Grigio $99 per doz 3 doz avalable Blackwood Winemakers and Brewers Club inc. Page 3

4 Social Program BWBC 2108 Club Bottling The 2018 club bottling will be held this year at Anniversary Anniversary Luncheon July 22 nd 12noon Blackwood Memorial Hall (next to our regular meeting place) Catered 2 course lunch Wine, Beer and coffee supplied Historical display of material Interviews and talks by some of our long term members Great chance to catch up with members past and present $30 per head Book now Contact Ian Maxfield at the next meeting or ph The committee is planning a luncheon on Sunday July 22nd to celebrate the 40th anniversary of the founding of The Blackwood winemakers and Brewers Club. To make this a memorable occasion and to celebrate the history of the club, the committee would like to gather as much historical material as possible. There are great gaps in the club records, from 1992 to 2005, who were the presidents, secretaries, treasurers were there any newsletters produced? If you have any photos of club activities, old meeting minutes, newsletters, wine labels, membership list, or just verbal recollection etc we would love to hear from you. Wine tasting at meetings At each meeting wine is made avaiable for tasting. This is usually club wine that is also available for sale so you can taste before you buy. Please could you leave the bottles on the back table and not take them to your own table, so that others members can have access to it. Club meeting nights are also a great place to have your wine and beer apraised by other members. Please bring it along, share it and get valuable feedback. Patritti Wines Clacton Rd, Dover Gardens SA Friday 24th August 9am we will be bottling 2017 Shiraz $99 per doz 2017 Cabernet Sauvignon $99 per doz 2017 Premium Shiraz $170 per Doz We have managed to keep the prices the same as last year for this quality wine. To make this bottling a success we need every club member to sell some wine, and we would like wine to be preordered and paid for and if possible picked up on the day. Please promote the wine to family, friends and colleagues. Let Ian Maxfield know if you intend to help on the bottling day so we can organise the catering. ANAWBS 2018 Presentation Day September 30 th 1pm Waite Campus Christmas and Presentation Day Sunday December 2 nd 12oon Blackwood Football Club lunch, wines, drinks. Details in later newsletters. Social Event Bookings Bookings for all the social events can be made by contacting Ian Maxfield at the meetings or Ph Payments can be made by EFT, see back page for bank details. Blackwood Winemakers and Brewers Club inc. Page 4

5 Taste are you a supertaster Two reserch articles on what can effect taste - genetics and heat Genetics determin how we taste Have you ever wondered why people like different foods? Do foods taste the same to different people? If so, then why do some people dislike foods that you really like and vice versa? Does the tongue play role in whether you like or dislike grape-fruit or is preference determined by learned experience? The answers to these questions are not only interesting but also may play only interesting but also may play a role in our body weight and evolutionary survival. Adam Drewnowski from the Universit of Michigan has found that some people are supertasters some are regular tasters and others are non-tasters based on their ability to taste specific bitter substances. Some people do not detect these substances at all, while others find them intensely bitter and offensive. Linda Bartoshuk at Yale University found that about 25 percent of people are supertasters, 50 percent are regular tasters and 25 percent are nontasters. This is based on people s ability to taste a bitter substance called n-6 propylthiouracfl ( PROP for short). The ability to taste or not taste PROP appears to be determined by genetics. Apparently, if you have the genes that confer sensitivity to PROP, then you are a supertaster. If you have one these genes, you are a regular taster and if you have none, you are a non-taster. The tongues of supertasters are physically different from nontasters. Bartoshuk found that supertasters have more taste buds on their tongue. Consequently, there are more taste buds to send bitter messages to the brain, as well as sweet messages. Our age plays a role in the density of taste buds on our tongue. Children have the most taste buds which may explain why they are more sensitive and it sends bitter messages to the brain, as well as sweet messages. Our age plays a role in the density of taste buds on our tongue. Children have the most taste buds, which may explain why children tend to be more fincky about what they eat. Bartoshuk documented the decrease in taste sensitivity with aging in women. Only about 7 percent of women 65 and older were supertasters as compared to the expected 25 percent in younger women. Women tend to be supertasters or nontasters, while men tend to be regular tasters. Research shows correlations (not cause and effect) between the type of taster you are and your body weight. Supertasters tend to be thin and nontasters tend to be heavier. Possibily because of the intesity of flavors supertasters tend to eat less foods. Nontasters, on the other hand, may eat more while searching for a fuller flavor. In evolution, supertasters may have had some advantage since may toxins are bitter in taste. Interestingly, the sensitivity of women to bitterness commonly increases during the first trimester of pregnancy when the fetus is most vulnerable to damage by most any toxins. For example, in some women who typically love coffee a strong aversion to coffee s bitterness occurs as soon as they become pregnant. But being a supertaster also may be detrimental in terms of long-term survival. Many of the chemicals in fruits and vegetables called phytochemicals are bitter in taste, but they have cancer protective properties. Some researchers have expressed concern that supertasters may tend to avoid potentially cancer-preventive foods like broccoli, cabbage and grapefruit, since they find the phytochemicals they contain to be excessively bitter. Here are 3 ways to make even bitter vegetables taste better: In general, the younger and fresher the vegetable-the sweeter the vegetable. Cooking (not overcooking) usually helps reduce bitterness. Adding a little salt can suppress some of the bitterness and adds a flavor most find pleasant. Also, remember that taste preferences typically change with age, resulting in a new appreciation of foods that were disliked during youth. Alan Titchenal, Ph.D, CNS and Joannie Dobbs, Ph.D, CNS are nutritionists in the Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, UH-Manoa. Dr. Dobbs also works with the University Health Service. from 1998 Honolulu Star-Bulletin Blackwood Winemakers and Brewers Club inc. Page 5

6 Heather Smyth s ice cubes are always salty not as salty as sea water, but about halfway there. At least, that s how they taste to her. For years I d think, how the heck is salt getting into my ice cube tray? she said. But her freezer was working fine. It turns out Dr Smyth, a flavour chemist and sensory scientist at the University of Queensland, is a thermal taster: she perceives taste when her tongue is warmed or cooled. In her case, she s a cold salty. It sounds a bit odd, but thermal tasting is surprisingly common: between 30 and 50 per cent of the population experience it, according to Joanne Hort, a consumer and sensory scientist at Massey University in New Zealand. Despite being widespread, the phenomenon is a relatively new discovery. It was first formally described in 2000 by a pair of Yale researchers. They, and researchers after them including Professor Hort, found a wide range of thermal taster combinations. Most common are metallic and bitter tastes appearing when the tongue is cooled, and metallic and sweet tastes when you turn up the heat. Different people might taste different tastes with different temperature, but within themselves, they re very consistent, Professor Hort said. You re probably familiar with the five basic tastes: sweet, salty, bitter, sour and savoury (which you might know as umami). They re accompanied by other sensations, such as metallic, fat and starchy tastes. But it s a myth that different parts of your tongue are responsible for perceiving specific tastes. Your tongue contains most of your taste buds. Even though your taste buds are concentrated on your tongue there s a few thousand on your tongue right now they re also scattered around the inside of your cheeks, upper oesophagus and the back of the roof of your mouth. Each taste bud contain cells which, in turn, each have loads of different taste receptors embedded in their membranes. When a molecule from, say, a nice piece of cake latches onto a taste receptor maybe a sweet receptor signals travel along nerves to activate cells in the taste cortex of your brain. That s when you taste sweetness. But alongside taste receptor cells in taste buds are thermal receptor cells. These fellas detect changes in temperature and send signals to a different part of the brain called the somatosensory cortex. It s the close proximity of temperature-detecting and taste-detecting nerves that Professor Hort thinks is responsible for thermal tasting. We think there s either some crossed wiring or mutual stimulation, she said. The temperature is stimulating the temperature nerve, but it s also stimulating the taste nerve in some way. And given that there are loads of different types of thermal taste, there s probably more than one mechanism behind them. Thermal Taster Is beer unbearably bitter, or does hot tea taste sweet? You might be a thermal taster For instance, we have a sweetness receptor that s sensitive to temperature. When Professor Hort started looking into the thermal tasting phenomenon, she was sceptical. But what convinced me was when we saw the activation in the taste cortex in the brain from temperature stimulation of the tongue, she said. She and her colleagues took thermal tasters and heated or cooled their tongue while their brain was being scanned with a fmri, which measures blood flow to parts of the brain. When a thermal taster s tongue was heated or cooled to the point they could perceive a taste, their taste cortex lit up in the same was as if they were actually tasting food. We can see in thermal non-tasters, you don t get that activity in the taste cortex when you heat and cool their tongue, Professor Hort said. Thermal tasters aren t the only interesting tasters out there. A quarter of us are supertasters, with tongues sporting more tastebuds, complete with more receptors, than non-tasters. But even nutting out normal taste is far from straightforward. Dr Alex Russell explains to ABC Radio Sydney about the differences in smell and taste senses. Take bitterness, for instance. It alone is detected by about 25 different receptors. And let s not get started on flavour, which is shaped by what you taste and smell. Aroma is thought to be shaped by tens of thousands of receptors, said Ingrid Appelqvist, a sensory scientist at the CSIRO. Taste changes with age, too. Children are particularly sensitive to bitterness which can signal toxicity and sweetness, which is (usually) a good thing. As you get older, you become sensitive to other tastes and aromas, Dr Appelqvist said. For elderly people, their sense of smell goes early. Food becomes less interesting and enjoyable. So even though it s early days, food companies are starting to take note of taste research, Dr Appelqvist said. Until recently, they have seen the population as a homogeneous mass and taken the average. But as we know, there s no such thing as the average consumer, she said. By enhancing certain aromas and combining different tastes, they might make nutritious food more palatable for the elderly consumer. Ideally, companies might one day use information such as genetics and taste preferences to tailor a healthy, nutritious diet that people find delicious, Dr Smyth said. It s early days, and it s not going to happen any time soon, but companies are starting playing in this space, she said. In the meantime, Dr Smyth is keeping her salted caramel intake to cake form only and definitely not as ice cream. From ABC Science By science reporter Belinda Smith Blackwood Winemakers and Brewers Club inc. Page 6

7 Thanks to our ANAWBS 2017 Sponsors Please support them. Clovelly Park Web Development Members are pleased asked to wear their name tags to all meetings, it helps to get to know who is who and particularly helpful for new members to get acquainted. BWBC Loan Equipment The BWBC has an extensive range of equipment available for loan to members for use with your wine and beer making activities. Contact the property officers Bill Neubauer or Roger Pounder Members Duty Roster 2018 Those rostered for duty are asked to arrive at 7pm to help set up for the meeting and then clean up afterwards. All members are asked to wash, dry and place in the provided trays their own tasting glass. If you are unable to attend on your rostered day can you please arrange with another member to cover your duty. June July Aug Bob Carmichael John Godden Peng Kang Nathan Crase Andrew Williams David Carpenter Paul Hakendorf Brian Kearvell Maeve Swinden Dean Swinden David Clarke Ron Head Robert Keen Roy Pozenel Dean Huggins * The hall needs to be set up with tables and chairs in groups for tasting sessions. Blackwood Winemakers and Brewers Club Inc. 2018/19 Committee Brian Ferris President Bernie Morgan Secretary Ian Maxfield Treasurer Committee Members Richard Blake Ann-Marie Franklin Deputy President Membership Speaker Co-ordinator David Lewis Technical Officer Lindsay Elliott Competition Co-ordinator David Tulloch Newsletter, Website Clayton Fisher Social Committee Gavin Pennell Ian Di Bartolo OH&S Property Officers Bill Neubauer Roger Pounder st Aid Officers Des Williams Life Members Chris Bills Bob Morton David Tulloch Ron Head David Lewis Steve Potiuch Glenn Snook Postal Address PO Box 755 Blackwood SA 5051 Web site Meetings Venue Newsletter 3rd Wednesday of each month except December 7.30pm Blackwood Memorial Hall 21 Coromandel Pde., Blackwood Editor David Tulloch Deadline 2nd Wed. of each month. Contact davidt@internode.on.net You can transfer payments for Wine purchase, Club fees, Social activity fees and other payments directly to the BWBC bank account. Bank - Westpac Blackwood BSB Account Number Account Name - Blackwood Winemakers and Brewers Club inc. Blackwood Winemakers and Brewers Club inc. Page 7