Martin D-E 🔶️FBPE

Bliss

Delightful

Looking forward to joining this alumni Orchestra and playing in Cardiff on the 3rd May ... and maybe meeting up with some old pals from 50-odd years ago! Don't yet know what music we're going to be playing!

www.ticketsource.co.uk/national-you...

I'd love to explore there too ...

Lucky men ...

"Devil's Peak Juicy Lucy is a 6% ABV South African hazy IPA known for its intense tropical fruit, citrus, and mango aroma with a soft, creamy mouthfeel."
Very nice too!

Yummy!

Next stop, Antarctica ... again!
(Muizenberg, South Africa)

Muizenberg beach

Unscheduled change of perspective ... !

I agree with Ed ...

Yay, coming up soon ... adding more fun and challenge to my early 2026! I can thoroughly recommend you to attend ... unsurpassed music, a brilliant Orchestra and superb Conductor

Whiskey lactones exist as four distinct stereoisomers, which can be divided into cis and trans forms, each with different olfactory characteristics.

Cis-isomers: Strong coconut, creamy, woody, sweet, and nutty aromas.
Trans-isomers: Celery, spicy, woody, earthy, and incense-like notes.

cis-(−)-(4S,5S)-whiskey lactone: This is the most potent isomer, characterized by a intense, sweet, coconut and woody, earthy aroma. It is generally more dominant in American oak and contributes heavily to the creamy, coconut notes in bourbon.

cis-(+)-(4R,5R)-whiskey lactone: Similar to its mirror image, this cis-isomer contributes to the sweet, creamy, and coconut profile.

trans-(+)-(4S,5R)-whiskey lactone: This isomer is described as having a more celery-like, woody, and spicier aroma. It is often found in higher concentrations in European oak.

trans-(−)-(4R,5S)-whiskey lactone: Similar to its counterpart, this trans-isomer provides woody and spicy notes, generally considered to be 2.5 to 20 times weaker in odour threshold than the cis-isomers.

Whiskey Lactones exist in four potential stereoisomers—two cis and two trans—the primary flavors associated with them In combination) revolve around coconut, woody, and herbal notes.

Generic beta-methyl-gamma-octalactone, "Whiskey Lactone" structure (of which there are four stereoisomers)

So-called "Whiskey lactones", Methyl-γ-octalactones (3-methyl-4-octanolides) are key aromatic compounds extracted from oak barrels during the ageing of wines and also spirits like whiskey and bourbon.

Yes, really annoying ... one law for the plebs, no laws for the wealthy.

Why isn't he being locked up?!

Absolutely...

Somebody took away the mountains overnight ...🥺
(Franschhoek, South Africa, 6th March 2026 ~08:30hrs)

So that's where the sunlit uplands have been hiding all this time ... since June 2016 ...

🤬🤬

Let the truth be told ...

Marvellous!

These chemicals typically result from fungal contamination like Botrytis cinerea or Crustomyces subabruptus, present in bunch-rot contaminated grapes.
These molecules have very low sensory threshold (as low as 40 ng/L in white wines).

1-Octen-3-ol

1-Octen-3-one

1-Hydroxy-Octan-3-one

These 3 related molecules, 1-Octen-3-ol, 1-Octen-3-one and 1-Hydroxy-Octan-3-ol all contribute "mushroom," "earthy," or "damp" odours to defective or tainted wines, specifically assigned the generic term, "fresh mushroom off-flavor" (FMOff).

Yep!

Yep, you've got it!

Research has quantified 5 distinct isomers of Megastigmatrienone in both red & white wines, with concentrations generally correlating with aging periods. Similarly, these compounds are found in spirits such as Cognac, Armagnac & rum, where they contribute to their characteristic tobacco-like aromas.

Megastigmatrienone and its various isomers can increase progressively with age (deriving from carotenoids {natural pigment components}), making them valuable indicators of a beverage's maturation and contributing to its overall 'bouquet.'

Megastigmatrienone is a key aroma compound in wine, contributing tobacco, spice, and woody notes, particularly in aged, oak-matured red and white wines. where it can be found at concentrations ranging from 2 to 40 μg/L.

The immediate cause of the capsizing was found to be negligence by the assistant boatswain, who was asleep in his cabin when he should have been closing the bow door. The official inquiry, however, placed more blame on his supervisors and a general culture of poor communication in Townsend Thoresen.