date:Jun 10, 2014
wngrades to the final wine affecting its quality compared to its initial potential, e.g. off-flavours or acetic acid (volatile acidity) produced from the grape juice sugars.
Speed is absolutely crucial in warm climate environments in order to bio-protect the grape juice and the wines from potential contaminants, said Dr. Hentie Swiegers from Chr. Hansens Wine Innovation department and in charge of this development project. This helps in preserving and expressing the flavour precursors from the