The Art Of Elevage
Casks And The Taste Of Wine
From Goatskin To Plastic
Maturation: The Pragmatic Art
Sulphur dioxide
The Purpose Of Elevage
Minimal Intervention
Work In The Cellar
Fining
Racking
Filtering
Centrifuging
Pasteurization
Adjusting Acidity
Topping Up
White Wine Techniques

Many wines are naturally low in acidity, making them at risk of spoiling. Many New World winemakers add ascorbic acid (or vitamin C) as an anti-oxidant and to adjust taste.
In Europe this is permitted in some regions but not if the wine has been chaptalized.

 
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