This problem
arises from winemakers’ pursuit of greater grape ripeness and their
attempts to avoid unpleasant green fruit characters in their wines.
By leaving their grapes to hang longer as they strive for more mature
flavours, tannins and softer acidity, they have suffered the consequences
of higher sugar and hence high alcohol levels.
The Memstar
alcohol adjustment process allows winemakers to leave their grapes to
ripen as much as necessary, knowing they can remove excess alcohol later.
It is different to all other approaches to alcohol reduction:
