Controlling excess alcohol in wine

摘要

It is arguable that one of the major defects in many modern wines is excessive ethanol; even if it is not always recognised as such - either by winemakers or consumers. For many winemakers high levels of alcohol are deemed to be inextricably associated with fully ripe, high quality fruit. This is a consequence of striving for more mature fruit flavours and tannins and softer acidity rather than a desire for higher alcohol per se. Nevertheless, this pursuit of greater ripeness by winemakers in many parts of the world has resulted in wines with alcohol levels well in excess of 14% by volume. A number of respected international critics reacted to these ripe, extravagant wine styles with generous praise so winemakers responded with even riper, more extractive and alcoholic styles. Consumers followed along and validated this approach with their purchasing power.