Questions: Why is the base wine, for Champagne generally, made from grapes that are less ripe than would be used for still white wine? Select all that apply. - Without low initial sugar content in the fruit, the wine would have too high a final alcohol after the secondary fermentation - Grape aromas are generally at their highest the earlier the fruit is harvested - The low pH helps to ensure that spoilage microbes do not grow - Lots of malic acid is needed, to be converted by malolactic bacteria into CO2

Solution Steps

We need to determine why less ripe grapes are used for the base wine in Champagne production. Let's analyze each option:

1. Low initial sugar content: Less ripe grapes have lower sugar content, which is crucial because the secondary fermentation in Champagne production adds more alcohol. If the initial sugar content is too high, the final alcohol content would be excessive.
2. Grape aromas: Generally, grape aromas are more pronounced when the fruit is fully ripe, not earlier.
3. Low pH: Less ripe grapes have higher acidity (lower pH), which helps prevent spoilage by inhibiting microbial growth.
4. Malic acid: Less ripe grapes contain more malic acid, which is converted to lactic acid and $\mathrm{CO}_{2}$ during malolactic fermentation, contributing to the wine's texture and carbonation.

• Option 1: Correct. Low initial sugar content is necessary to control the final alcohol level after secondary fermentation.
• Option 2: Incorrect. Grape aromas are not generally at their highest when harvested early.
• Option 3: Correct. Low pH helps prevent spoilage by inhibiting microbial growth.
• Option 4: Correct. High malic acid content is beneficial for malolactic fermentation, which produces $\mathrm{CO}_{2}$.

Final Answer