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as possible. Excessive phenols in base wine result in partial oxidation, which impairs the flavor and aroma of the final product. Base wine generally contains smaller amounts (up to 20 mg/L) of
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used in the making of base wine are picked when they are green, so that the grape skins do not break during handling and release as little
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during distillation into brandy. A quality base wine has an alcohol content level between 10% and 11.5%, and a slightly acidic
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132:"Effect of Juice Turbidity and Yeast Lees Content on Brandy Base Wine and Unmatured Pot-still Brandy Quality"
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Product of early grape fermentation, used to make brandy
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107:"What is Base Wine? - Definition from WineFrog"
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55:phenols
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