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Use of Cluster-thinned Grapes to Reduce Wine pH and Alcohol

Feb 2012 Issue of Wine Business Monthly
You may or may not have thrown a few unripe clusters to the bin or crusher to help reduce wine pH and alcohol. But what about adding wine made out of unripe clusters? These Spanish researchers harvested the thinned clusters left on the ground and fermented them into a highly acidic, low alcohol wine. They later used this wine to blend with a wine made from fully matured grapes, thus avoiding the “high-sugar, low-acid” nightmares associated with late-harvested grapes. The full article...
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