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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