Prof. Julian Alston estimates 10 percent more alcohol in wine than 20 years ago
February 24, 2014
(from the Northern Star, Australia)
- Professor Julian Alston, UC Davis.
Alston said the alcohol content of both red and white wines had been rising steadily for two decades. “What we think is happening is that consumers are demanding wines with stronger flavours and higher sugar content of grapes,” he said.
“So the higher alcohol is essentially a nuisance by-product of commercial decisions to produce fuller flavours in wine to suit consumers.”
(Read the full article, Feb. 5, 2014, in the Northern Star, Australian Regional Media.)
- Julian Alston, Dept. of Agricultural and Resource Economics, UC Davis, 530-752-3283, firstname.lastname@example.org