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Acid/sugar ratio

In connection with the shelf life as well as the drinking maturity of a wine, a "harmonious balance of alcohol, acidity and residual sugar" is often mentioned. Various formulas are even mentioned for this purpose, with which one can (allegedly) calculate this exactly. However, the ideal ratio of these two to three components can be quite different for each wine, because wine is like a "living being" whose quality can only be represented with difficulty/chewingly by ratios. See also under total extract

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