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October 2007
Industry Roundtable: Wine Additives
Experts' philosophies differ on winemaking with additives and how they should be used.
by Lance Cutler
(Left to Right): Lars Petersen, Todd Ziemann and Steve MacRostie Winemakers have been adding stuff to wine for ages. Cultured yeast, malolactic bacteria and several fining agents have become common additives for winemakers. Technology has continued to produce other additives dedicated to intensifying color, flavor, aroma and mouthfeel. There is a lot of debate concerning the use of these newer additives like enz...
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