Alcoholic and malolactic fermentations: what impact on freshness?

In the context of climate change, increased pH and alcohol content can result in heavier wines, while
some consumers are moving towards a lighter, fresher style of wine. Beyond the notion of acidity, the
sensory aspect must also be taken into account (fresh fruit aromas, vegetal notes, etc.). From veraison
to bottling, each step can have an impact on the different layers of a wine’s freshness. This article aims
to present recent results and tools related to fermentation management and the search for freshness
in winemaking.

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