ArticleLower Alcohol WinesWritten by Gian Pietro CarrozzaThe warming climate and the rise of mean temperatures during the growth season of grapes, which has been evident in these two last decades, has caused the rise in sugar content and the decrease in acidity of musts. This has already become an issue winemakers are aware of and some are trying to compensate for, and if the trend continues in the years and decades to come, more attention will continue to be put on the matter. There are a few different approaches professional winemakers have used to compensate for higher sugars and lower acids in grapes at harvest, and they are worth exploring and learning about for home winemakers as well. Introduction to the Issue Actual sugar content (glucose and fructose) in musts at maturity can easily be measured by °Brix; acidity is caused mainly by the presence in musts of tartaric acid and malic acid, commonly called titratable acidity, or TA, and expressed as tartaric acid. Both sugar content and acidity are influenced by temperature; higher temperatures during berry maturation cause the increase of photosynthesis (and of sugarAlready a member? Log InYou'll Also Like Article FREE Phenolics & Tannins in White, Sparkling & Rosé Styles Polyphenolics are usually associated with red wines, but there are definitely processing choices and stylistic options where polyphenolics play a role in whites, rosé, and sparkling wines also. Article FREE Non-Conventional Yeast: Tailor-made solutions for new challenges Many of us in winemaking were trained to trust Saccharomyces yeast and not leave our wines to chance with wild strains. But winds of change are in the air and yeast companies are now turning to many non-Saccharomyces yeasts for certain purposes.