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Reduce alcohol content to be able to raise bishop local color
From;  Author:Stand originally
Australian bishop considers to learn (The Australian Wine Research Institute) devoting oneself to to raise bishop local color through reducing vinous alcohol content.

  

Dr. Paul Chambers of this orgnaization expresses, grinding at present send yeast of a kind of bishop, can make a few only candy branch in the grape are changed into alcohol.


Dr. Chambers expresses, produce the aroma with better to obtain business and mouthfeel, the time that often makes a grape mature on the branch is too long, caused vinous alcohol content so exorbitant. "If we reduce alcohol content a bit, meeting more be helpful for bishop gust rise. Because alcohol content is exorbitant,can affect the sufficient play of the gust of wine. We the purpose of this one research, improve vinous quality namely through reducing alcohol content. Improve vinous quality namely through reducing alcohol content..