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This article leaves us up in the air with this statement: “. . . since the traditional wine-making techniques still in use in southwestern France and Sardinia increase concentrations of polymeric procyanidins, he says, other vintners may soon adopt such methods.” As a home winemaker, I have to ask, Which techniques contribute to increasing procyanidins?

Bill Treloar
East Hanover, N.J.

Evidently, the winemakers in these regions leave fermenting juice with grape skins and seeds longer than usual. —C. Brownlee