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Some of you add a base to their low wines or final product to prevent esterification of some molecules in the liquid (which happens in an acidic environment), which should result in a smoother final product. We started to experiment by adding sodium bicarbonate to our low wines and we noticed some improvements in smoothness in our final product. Do you guys have some tips on what base to use and how long should you let the low wines rest after adding the base, or would it be best to add the base to your final product? Cheers!
