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What actually happens when you add water to must?

The addition of water prior to fermentation is a legal and commonly used technique in a number of countries, including the United States, but surprisingly there has been little formal research into how the wine composition and sensory aspects are affected.

Food Standards Australia and New Zealand (FSANZ) recently announced a decision to allow the limited addition of water to high sugar musts and juice to reduce the chance of problems arising during fermentation.

Following this decision – and as soon as Shiraz grapes are available from the 2017 vintage – Paul Smith and colleagues at the Australian Wine Research Institute (AWRI) will be running a comprehensive range of trials involving 36 separate ferments, then bottling the wine and analysing it for a year before undertaking the all-important sensory evaluation.

We recommend reading the original article at the original source: click here

 

Published on 03/04/2017
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