This is an essential component for the life, vitality, and balance of all wines. Acids form the basis of a wine's tartness. Too little acidity results in wines which can be described as being flabby. Young wines which display too much acidity will often...
Used to assist precipitation during fermentation, to clarify and purify wine. In white wines, pale dry sherry or cocktail sherry it removes excessive color. It also is used to reduce the color in the juice from red and black grapes.
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