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It's All About Balance

Jan 2004 Issue of Wine Business Monthly
Maybe it's partly in response to a sugar-loving American populace or maybe it's better technical measurements, but winegrapes have been getting sweeter and sweeter in the past few years. However, sugar or Brix levels past 24 or 25 percent can bring several fermentation challenges, including stuck fermentation or the dessert wine category. And from the grower's standpoint holding the fruit longer often means raisining and water loss, and most growers are paid by how much their fruit weighs.Tools ...
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