North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

Title: Re: [NAFEX] wine to vinegar

Might be so, though when I went to Davis, no reputable winemaker would do it, at least with dry wines.  The purists all stayed with grape products only (grape syrup, grape brandy) to make their wines.  The times may have changed, I suppose.
-Lon Rombough
> From: Bob and Winnie <natvwine@cut.net>
> Organization: Native Wines
> Reply-To: nafex@lists.ibiblio.org
> Date: Sat, 28 Sep 2002 19:24:03 -0600
> To: nafex list post <nafex@lists.ibiblio.org>
> Subject: [NAFEX] wine to vinegar
>
>
> Also Lon, the addition of refined white granulated sugar to grape wines
> is common and widespread in California and elsewhere (even in Europe)
> This is allowed under BATF regs with certain restrictions and is
> resorted to by most wineries because even though it is very possible to
> ripen the fruit sufficiently, the balance of acid to sugar is very
> seldom obtained naturally and most winemakers find it much easier to
> pick when the acid is perfect and then adjust the fermentables after the
> fact.
>
> bob Z4 Utah