|
Latest articles
Acidification
Max Eyzaguirre of Chile question: The OWC says that acidification of wines in the latter stages can be detected. Besides the obvious acid taste, is there a particular aroma or taste that would make it stand out versus natural acidity? Also, on the subject of acidity, if it can affect the colour, specifically in red wines, could I not determine the level of acidity in a red wine by its hue? Thanks answer: On the basis of my own experience, I could not nominate a specific flavour that is associated with careless acidification - just unintegrated, harsh acidity as a component in the tasting experience. Given that...
Sorry, this page is available only to current Purple Pages members. If you're not a member, why not join today and meet a lively community of fellow wine enthusiasts? If you are already a Purple Pager, please log in. |
Log in
Paid membership access only
|
Facebook
Keep up to date on our activity on Facebook.
RSS
