June 2013 Issue of Wines & Vines
 
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Using Ecological Diversity of Yeasts to Modify Wine Fermentations

 
by Dr. Kate Howell
 
practical winery vineyard
 
The average concentration of alcohol (ethanol) in wine has been steadily increasing, particularly in red wines. This problem has many causes, as a consequence of grape sugars increasing at harvest.

I…
 

 
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