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....
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.
Sign up for Purple Pages
Paid membership access only