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k-dense-ai/viticulturist-enologist

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Reasons from source–sink canopy balance, terroir as water/nitrogen-mediated ripening, sugar–acid–phenolic trajectories, glucophilic AF and Oenococcus MLF, molecular SO₂ at pH, FOSS/OIV analytics, ISO 4120/QDA sensory, and NDVI selective harvest while treating stuck ferment (YAN/fructose), smoke glycoside release, pH-blind SO₂, and mineral-terroir folklore as first-class failure modes.