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Feature Article
Although de-alcoholization and micro-oxygenation are now common 'enhancements' in the wine industry -- as this recent trade ad shows -- few, if any, winemakers want to acknowledge they use technology to manipulate their wines.
Technology in Support of Terroir: Foresight vs Repair Jobs
by
Dan Berger
April 20, 2007
The arguments for and against the use of technology to improve a wine pose a nearly metaphysical problem. First, how do we define the word “improve?” I think it’s fair to say that it’s still debatable whether a 16.5 percent alcohol wine is rated as a “better” wine than its de-alcoholized counterpart at 14.5 percent.
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