1% carboxylic acid, 0.3% base, 0.2% tannins, and traces of esters, aldehydes, amino acids, cations, anions, polyols and vitamins. Knowing this information is essential for the reaction that is occurring in this experiment. For the purpose of this assignment the investigation is focusing on Sauvignon Blanc. It is recommended Sauvignon blanc is stored in a chilled place at around 5 degrees which is said to triple the shelf-life of the wine, though once open this does not apply due to oxidation. Sauvignon…
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