Stylistic Goals of Chardonnay Based on Brix or Acidity (2015)

This experiment was designed to determine whether there is an increased balance of flavor and structure in Chardonnay when it is harvested based on acid and chapitalized, or whether it is harvested on Brix and acidulated.   The chemical differences between wines were not great.  A significant sensory difference was found between wines, with more people preferring the wine picked based on acidity.

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