Making It Sweet
Traditional, often heavy-handed methods of making sweet wine have led to encapsulated yeast for better control over fermentations.
Jan 2005 Issue of Wine Business Monthly
Sweet wines can be something of a problematical topic. To some, any residual sugar connotes a lack of sophistication. If one were to measure the "residual sugar" present in popular beverages, especially the best-selling beer and soda brands, one would have to admit that there is some truth to the stereotype that the populace has a sweet tooth. All the same, making a sweet wine is no excuse for lackluster winemaking. This may seem to be a revelation to some, but it's really not that surprisin...
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