Pasteurization operates on a sliding scale and its effectiveness depends on a coefficient between time and temperature.
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Broken Barrels, pH Adjustments, and "Chocolate” Wine
Oak barrels (and barrels made of other woods, sometimes acacia wood or even cherry wood) are really structurally amazing.
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“Fruit Floaties”, Sweetening Wine, Free SO2 levels
Because sulfur dioxide is so easily-oxidizable, hydrogen peroxide naturally ‘finds’ the easily-oxidized SO2 and the two hopefully cancel each other out.