Those two questions are necessary to find out and understand the third part of my research paper, which consists of the elaboration, typology and assessment of acidity of wines.
The two first parts of that work are all the theory, which helps me to research the difference in the acidity of every type of wine.
Thanks to the theoretical part I could find that these differences are determined by the type of grape, the time of fermentation, if they had one or two fermentation and if they have more or less carbonic gas. All of these facts are given because of chemical reactions.
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