Why is the base wine, for Champagne generally, made from grapes that are less ripe than would be used for still white wine Select all that apply Group of answer choices Without low initial sugar content in the fruit, the wine would have too high a final alcohol after the secondary fermentation Grape aromas are generally at their highest the earlier the fruit is harvested The low pH helps to ensure that spoilage microbes do not grow Lots of malic acid is needed, to be converted by malolactic bacteria into CO 2

Question

Why is the base wine, for Champagne generally, made from grapes that are less ripe than would be used for still white wine  Select all that apply  Group of answer choices Without low initial sugar content in the fruit, the wine would have too high a final alcohol after the secondary fermentation Grape aromas are generally at their highest the earlier the fruit is harvested The low pH helps to ensure that spoilage microbes do not grow Lots of malic acid is needed, to be converted by malolactic bacteria into CO 2

SolutionInn · Accepted Answer

The Answer is in the image, click to view ...

Question: Why is the base wine, for Champagne generally, made from grapes that are less ripe than would be used for still white wine? Select all

Step by Step Solution