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How acidity 'rises' during fermentation
Tim Hall, UK:
Can you explain how the 2003 clarets are balanced? There is talk (and you say it yourself) about acidities actually rising during fermentation - hence the balance, and the imbalance of those which were inadvisedly acidified. What is the mechanism that can raise acidity apart from acidulation?
Sorry if this has been dealt with before but it has been playing on my mind....
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