[Information based on DipWSET D1 material]
There are certain adjustments winemakers can make to a must wine, pre or post-fermentation. The goal is always to make a more balanced wine, so any and all adjustments should be monitored and measured carefully. Also note that, in many regions, the amount of adjustment(s) that can be made are strictly regulated.
I find I get the pre- and post-fermentation adjustments confused, so thought I’d create a little study guide here. Enjoy.