scottreiner
scott reiner
from Catherine Roussel's piece on harvest '08:
"The degrees of potential alcohol swing between 13.5 and 14.5 (gulp!) and the acidity levels are around 6 grams because Didier did some carbonic macerations, if he hadn't, we would be at 7 grams (re-gulp!)."
Why would micro-oxidation and the use of roto-fermenters be considered spoofulation, while carbonic maceration would not?
"The degrees of potential alcohol swing between 13.5 and 14.5 (gulp!) and the acidity levels are around 6 grams because Didier did some carbonic macerations, if he hadn't, we would be at 7 grams (re-gulp!)."
Why would micro-oxidation and the use of roto-fermenters be considered spoofulation, while carbonic maceration would not?