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發表於 2013-6-20 08:55:18
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本帖最後由 fokker 於 2013-6-20 08:56 編輯
This is nothing new: many countires have done this for years, using grape juice concentrate to make wine. Not to mention the traditional wine-producing countries, JAPAN has been doing this for ages. Go to the supermaket shelves in Lawson's or in big department stores or wine shops in Japan, take down a CHEAP bottle of Japanese wine and read the back label, you can always figure out the grape juice concentrate in Kanji.
Needless to say, the result is awful!!! I would never ever put a drop of that in my mouth. The concentrating process and filtering would strip a lot of flavours from the juice and the addition of wood chips and using cultivated yeast would render the resultant wine smelling and tasting unnatural like a new piece of pine furniture just polished with Pledge.
The wine will be strong (high in alcohol), clean, even quite full-bodied if you don't add too much water, but there will not be any complexity and nuances. Novice wine drinkers might find this appealing, but i garantee you will get a headache the next day.
Not for true connoisseurs. |
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樓主: kin帥
在線雷達
good night～～～～·
發表於 2013-6-19 23:40:39
