Why Winemakers Don't Dare Touch pH
The marketplace for wine technologies, additives and services features its fair share of “solutions” to problems winemakers don’t really have. If you believe all the brochures, most every grape is nutrient-deficient and color-shy, sorely in need of enzymatic assistance or vinous mustard plasters, and headed for a final alcohol level that could always be made better with a quick journey through reverse osmosis. But this month’s sermon is about a different mismatch: a problem that truly does exist, and for which solutions demonstrably work—but hardly anyone bothers to use them.
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