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The book focuses on the influence of grape storage temperature on the consumption/production of three grape derived acids (tartaric, malic and citric acid) and pyruvic acid which is produced during the fermentation process. It is the first study that holistically investigated the impact of grape storage temperature on the organic acid profiles of MCC wines produced from 2 climatically different producers. Of interest to these organic acids, they have sensory attributes, ranging from fresh, sour to metallic.