Bacchus wrote:
No apples or lemons in mine. Marinated and passed first-aid box (including the green plastic case).
I've been pondering this and I recall band aid being a sign of chlorophenols from my brewing days. A quick bit of research and I find that chlorophenols are a factor in the development of
Cork Taint, but that is a red herring, I believe, because the Summerhouse is screw cap.
However chlorophenols are created by a reaction between chlorine and phenols and from the article above
Quote:
While the human threshold for detecting TCA is measured in the single-digit parts per trillion, this can vary by several orders of magnitude depending on an individual's sensitivity. Detection is also complicated by the olfactory system's particularly quick habituation to TCA, making the smell less obvious on each subsequent sniff
So perhaps you have a sensitvity to chlorophenols caused by the use of chlorine as a steriliser by certain producers in certain wines, which goes completely undetected by the rest of us.
I have detected this phenomenon in one of my brews and it is a medicinal quality somewhat like germolene. Not very pleasant in beer. I've never found it in wine.