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this post was submitted on 21 Jul 2025
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Back sweetening doesn't have to be to make it super sweet. Sometimes wine will ferment very dry and is beyond as dry as what you wanted. Other than adding straight sugar, more unfermented juice can also be added to enhance the flavor to either just make it sweeter or to add some of the non-fermented flavor back in that is lost. You can also have wine that produced a higher ABV than was desired, and adding water or juice can dilute it down.
Blending and balancing wine is really the hard part of making wine, especially if you're after a consistent product. Different pieces of fruit have different sugar levels and different yeast does more or less than you intend it to do, so the good wine makers can nudge that end product into what they actually wanted without ruining it.
Champagne is made by using low sugar grapes, fermenting until there is no residual sugar, and then ageing in barrels.
All the sweetness in Champagne is artificial, its made by adding sugar syrup to the bottle before the secondary fermentation used to create the bubbles.
I wonder if Tropicana was based on this with their "flavor paks"
That sounds like the same principle to me. They need it to taste fresh and orangey and just like last year's Tropicana even if it was the best or worst year ever for growing oranges or customers are gonna be upset. Can't buy from one farm this year and need to buy from one in a totally different place where the oranges might be another variety or just have a different flavor from different soil? Give it a nudge back toward that brand flavor profile. That consistency is what people like about name brands especially.