HIGHLIGHTS
SUMMARY
The chemical composition of grapes is influenced by various factors such as degree of maturity, variety, terroir, and year. Organic acids, having essential effects on characteristic fruit flavor, play a significant role in grape quality criteria, and consequently in wine characteristics such as stability, color and flavor. Grape juice with low acidity often results in unstable musts and wines susceptible to organoleptic degradation. Must corrections of the acid-base balance (most often) can improve wine quality, by increasing acidity through organic acid addition. According to the European Union rules and the International Code of . . .
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