Wines with low sugar-free extract are being rejected in China

Wines with low sugar-free extract are being rejected in China

Sugar-free extract is the latest unfamiliar expression to pass the lips of exporters of wine to China. This obscure test was the largest cause of wine being rejected by Chinese authorities last year. In this article Greg Howell, from Vintessential Laboratories, explains this test and make recommendations on what exporters should do to ensure that they have no technical problems getting their wine into China.

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