Wine - Using In Cheese Making

[dmasterman]

Thanks for your info, iratherfly. Once, I tried to make champagne cheddar. I boiled the wine, thinking that the carbonation would mess up the pH – but I didn't think of bringing the pH to 5.5. Does anyone have any experience with champagne cheddar?

[Tomer1]

Accually high sugar in grapes has a direct relation in grapes must but the sugar content itself is not responsible for the increase in PH,
The lowering of acid during ripening is caused by the vine's use of it (mainly malic) as an energy source for respiration.