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High pH - wine won't keep long - why not?
What exactly happens to wines at higher than optimal pH? Does the acid
protect from spoilage, oxidation, or what? And (the main reason I'm asking the question above), is it necessary to adjust pH in fortified wines (port at 19% abv) to give them good aging ability if the taste is acceptable as is? If so, is optimal pH the same as in regular red wine? |
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