Climate Change Is Altering The Chemistry Of Wine

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A wine’s flavour is borne from the delicate balance of sugar, acid, and secondary compounds in grapes. They’re in opposition to each other; sugar develops with heat and time, acid breaks down with time, while secondary compounds develop over time but are destroyed by heat. Because of rising global temperatures, wine growers have a dilemma. Do they harvest early to have acidic grapes with less complex flavours that keep the taste more like their wines, or later to have sweeter grapes with more complex flavours that don’t taste right? Read full article here

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