How Winemakers are Eliminating Volatile Acidity in Wine
New tools are available but be vigilant: an ounce of prevention is worth a pound of cure.
by Eric Stern
Nov 2013 Issue of Wine Business Monthly
The 2012 vintage for most regions in California was ideal from a quality perspective but also presented many winemakers with an over-abundance of grapes. Yields proved much higher than just about anyone estimated. This may have contributed to unusually deficient nutrient levels in the grapes. Extra tonnage in the vineyards slowed harvesting and delayed fruit processing. This, in turn, often leads to higher Brix and warmer fruit at the crush pad. When harvested grapes sit in gondolas or bins, th...
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