Temperature control helps produce clean wines., , High acidity can balance the wine’s structure., , Cold fermentation helps preserve primary aromas., , Oak aging can soften the tannins., , We harvest the grapes when they are fully ripe., , Color extraction depends on skin contact., , Stainless‑steel tanks provide a neutral environment., , Malolactic fermentation reduces the acidity., , Blending can improve the wine’s complexity., , The yeast converts sugar into alcohol., .

task 3

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切換範本

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