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Wine Wizard - Mr Wizard

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I have always used cane sugar or fructose to make adjustments. I was told the molecular structure of vegetable sugars don’t blend or marry well with fruit alcohol. Is this true, or are all sugars the same?

 
Issue 2012
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I have heard about using lysozyme to stop any restarting of malolactic fermentation. What do you suggest?

 
Issue Oct/Nov 2012
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Should I lower a wine's pH prior to aging by adding tartaric acid, or just follow my SO2 and maybe adjust after six to nine months?

 
Issue Jun/Jul 2012
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What should I do about a wine barrel that has started to seep?

 
Issue Jun/Jul 2012
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Avoiding Sulfites, Adding Copper: Wine Wizard

 
Author Alison Crowe
Issue Aug/Sept 2012

The Wiz confronts a question on avoiding sulfites and gives a measured response to a query about adding copper.

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