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Potassium Sorbate as a Wine Preservative

Potassium Sorbate (K-sorbate) is a relatively recent wine additive (it only first started to be used about 50 years ago), used primarily as a preservative to help prevent re-fermentation of sweet or...

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Balancing Sugar and Acid to make a more food-friendly Minnesota Wine

One of the biggest challenges we face in Minnesota is trying to make well-balanced wines from grapes that often have less-than-ideal chemistry at harvest. Deacidification is nearly always obligatory...

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Measuring Sugar in wine

Learning how to measure sugar in your grapes, juice, and wine is the most fundamental analysis that winemakers learn. It is sugar that will be converted to alcohol by your yeast, so an accurate...

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