Working With High-Brix Harvests
Industry experts, academics and winemakers discuss the challenges of making high-alcohol wines from grapes containing over 24 percent sugar.
by Paul Franson
Sep 2006 Issue of Wine Business Monthly
As critics praise bigger wines made from ripe grapes, winemakers find they have to learn new techniques for producing these wines. Much of what is now applied contradicts the theory and practice winemakers learned in college, so many are turning to other sources to sharpen their techniques. One source was a recent seminar given by Vinquiry, a company that helps bridge the gap between academia and industry. The seminar was entitled "24° and Above: Creating High Impact Wines From Ultra-ripe Fruit...
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