From my complete newbie view, I see four key analytics that can provide numbers as a key indicators on how a wine is going to taste. Is this accurate? Are there other key areas that can be measured?
If you were looking to make a Cab that was a bit sweet, really smooth with medium fruit, medium alcohol and good bouquet, what would you be looking for in terms of the analytics? What are the minimum and the maximum for these key indicators?
PH
Sugar
Alcohol
TA
If you were looking to make a Cab that was a bit sweet, really smooth with medium fruit, medium alcohol and good bouquet, what would you be looking for in terms of the analytics? What are the minimum and the maximum for these key indicators?
PH
Sugar
Alcohol
TA