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This is most likely a Pediococcus infection that can occurs in wine and beer that allows the production of dextrins and polysaccharides and affect viscosity of the wine. Although this is a fault in winemaking, if no other faults are found in The wine , it will not affect flavor of the wine or port and is not harmful for consumption.
Thatās not pediococcus, pedio affects the entire liquid and doesnāt clump like this. It turns the liquid into the consistency of honey. Itās much more likely to be natural sediment like tannins and tartrate crystals being held together by lees (dead yeast).
Source: I work with pediococcus every day in drink production.
Not 100% sure how to answer this as Iām not a chemist but Iāll try a lil bit. In wine making biogenic amines are produced or even inoculated, i.e. malolactic fermentation. Malolactic ferm can soften and round out the flavor of wine. In some cases, when left unchecked at certain points during ferm, they can go haywire. Lack of SO2 treatments, or unsanitary conditions can lead to Leuconostoc and Pediococcus infections causing this ailment also known as ropiness. The exact science of how these complex sugars are formed is something I should explore more.
No clue, i buy a lot of wines through the dutch version of Ebay (was by business as a student), so these are from private sellers, and quality always really changes (80% good) The crazy thing was the port was an absolute stunner. Had 30+ bottles of this ago of older but never saw this.
That spillage is a travesty mate. Use a damn funnel.
The jelly is a mystery, but my top guess is some kind of microorganism that multiplied over the years.
Thank you for your submission to r/wine! Please note the community rules: If you are submitting a picture of a bottle of wine, please include original tasting notes and/or other pertinent information in the comments. Submitters that fail to do so may have their posts removed. If you are posting to ask what your bottle is worth, whether it is drinkable, whether to drink, hold or sell or how/if to decant, please use the [Wine Valuation And Other Questions Megathread](https://redd.it/17j7oej) stickied at the top of the sub. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/wine) if you have any questions or concerns.*
This is most likely a Pediococcus infection that can occurs in wine and beer that allows the production of dextrins and polysaccharides and affect viscosity of the wine. Although this is a fault in winemaking, if no other faults are found in The wine , it will not affect flavor of the wine or port and is not harmful for consumption.
Alternate explanation: it goop
Can confirm, very goop
Considering that it's produced by the bacteria, it's also poop!
Poop goop?
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I am pretty sure, that it's a liver.
Thatās not pediococcus, pedio affects the entire liquid and doesnāt clump like this. It turns the liquid into the consistency of honey. Itās much more likely to be natural sediment like tannins and tartrate crystals being held together by lees (dead yeast). Source: I work with pediococcus every day in drink production.
How is it creating complex sugars?
Not 100% sure how to answer this as Iām not a chemist but Iāll try a lil bit. In wine making biogenic amines are produced or even inoculated, i.e. malolactic fermentation. Malolactic ferm can soften and round out the flavor of wine. In some cases, when left unchecked at certain points during ferm, they can go haywire. Lack of SO2 treatments, or unsanitary conditions can lead to Leuconostoc and Pediococcus infections causing this ailment also known as ropiness. The exact science of how these complex sugars are formed is something I should explore more.
Mhmm. Yeah. I know some of these words
>the I know that one!!
I believe the ropes are proteins and biofilms. They are not creating sugar complexes.
Very possible. Again not a chemist.
No, you were correct. Pediococcus makes beta-glucans
Iāll posit quercetin fault over bacteria.
For me it looks like a Mother of Vinegar. (https://en.wikipedia.org/wiki/Mother_of_vinegar) Keep it as a starter for your own home made Balsamic.
Is that like a kombucha scooby?
That looks intense! Like the chicken livers I buy to make pate.
I came here to say it looks like chicken liver!
Reminded me of blood of cake in Chinese hot pot.
Blood clot
Rip
Cookin up dope in the crockpot
Yum! I love ganache port
Holy mother of port! Stored at room temperature?
No clue, i buy a lot of wines through the dutch version of Ebay (was by business as a student), so these are from private sellers, and quality always really changes (80% good) The crazy thing was the port was an absolute stunner. Had 30+ bottles of this ago of older but never saw this.
Itās the placenta
Mmmm free port jam!
They call that the āafter birth.ā
Itās more than likely to be a blend of tannins/tartrate crystals/lees. Itās just a clump of dead yeast and natural sediment.
Liver is bad for your alcohol
Probably tastes good though.... maybe eat it with some crackers and cheese
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Oneluf
Ahh, I know this one. It is quercetin instability.
Port jelly- add some goat cheese and water crackers and youāll have a party!
Port Jell-O shots!
That spillage is a travesty mate. Use a damn funnel. The jelly is a mystery, but my top guess is some kind of microorganism that multiplied over the years.
It was going rather peaceful without any spillery, till a complete liver fell out of the bottle at 200 miles an hour. Rather scary discovery though
All wine ends up looking like that if it sets long enough.
I donāt got a tuma
Trying to pair wine with chicken liver?
Was it bitten by a Cobra?
Love the dollarama strainer. Itās my go to at home.
Isn't that what you need to make vinegar? Can't you keep it to make your own?
coughing blood out lol
Why is your sink a circle?
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How does it taste?
Pretty damn good actually
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This is why you should stick to burgundy. jk. <\_<
Wish i only could take the pretty thing in life.