Apply this

Any red table wine from fruits and berries can be improved using ordinary water, since it perfectly lowers the acidity. But in order to apply this method, you need to rely on the conditions for the manufacture of wine, because for each variety they are their own. So, for example, during fermentation of wine from apples, approximately two grams of acid per liter of water are lost, and wine from gooseberries has much smaller indicators of loss of acid. Dining wines should not have low acidity. They roam poorly enough and quickly deteriorate.