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Reducing the alcohol in wine reduces carbon dioxide production (and thus carbon dioxide emissions) by allowing water and yeast to oxidize CO2 to O2

Reducing the alcohol in wine reduces carbon dioxide production (and thus carbon dioxide emissions) by allowing water and yeast to oxidize CO2 to O2. But while that effect is positive, it doesn't do much to improve flavor or carbonation. Why? Because alcohol can also be a carbon sink. As the alcohols in wine become more […]

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