> Gradual permeation of gas through the clay barrier allows oxygen to enter the container, keeping the grapes alive, while the elevated concentration of carbon dioxide inside the package inhibits the grapes' metabolism and prevents the growth of fungus. The grapes are prevented from drying out, and the mud absorbs liquid which would otherwise lead to bacterial and fungal growth.
Pretty incredible that this works. I wonder how much trial and error went into perfecting the process nearly a millennium ago.
Both of the "cute" responses to this post suggest a lack of culinary imagination. You are correct to ask this: no preservation method is taste-neutral, and moreover, this process requires a varietal that is likely quite different in flavour and texture to supermarket grapes, or even wine grapes.
I wonder if there are earthy notes picked up by the process? Similar to pu-er tea for example? Do the grapes become sweeter, or even partially fermented?
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> Gradual permeation of gas through the clay barrier allows oxygen to enter the container, keeping the grapes alive, while the elevated concentration of carbon dioxide inside the package inhibits the grapes' metabolism and prevents the growth of fungus. The grapes are prevented from drying out, and the mud absorbs liquid which would otherwise lead to bacterial and fungal growth.
Pretty incredible that this works. I wonder how much trial and error went into perfecting the process nearly a millennium ago.
>Kangina: desert method for grape storage
As an amateur chemist/nerd, this definitely is an interesting article (fits HN theme, just needs a better descriptor).
> The containers are, however, heavy, unwieldy, and prone to absorbing moisture.
Sounds like they'd only really make sense for surviving in dry environments. But still quite neat!
I wonder if there are earthy notes picked up by the process? Similar to pu-er tea for example? Do the grapes become sweeter, or even partially fermented?
Fascinating. I love this stuff