SC - Grapes

[ChannonM at aol.com]

In a message dated 11/15/99 8:36:08 PM Eastern Standard Time, troy at asan.com 
writes:

<< yeast strains that
 can handle such a concentration of alcohol without going dormant and/or
 dying are champagne yeast strains that wouldn't have been isolated or
 developed until the 17th century. >>

So this would mean that this type of wine could not have be of the same 
values (ie sugar content, alcohol percent) as those of the passum we were 
discussing? Or could the same result (dry red) be obtained with a lower 
alcohol content still using the dried grapes as described in the Roman 
passage. 

Hauviette
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