求翻译：葡萄成熟后，酿酒师必须决定在何时采收。在大多数地方，通常要等到葡萄园里的葡萄的平均含糖量达到22%以上，最好在24%左右，含糖量也必须达到标准才能进行采收。但是在较冷的葡萄酒产区，如法国的Burgundy和德国的大部分地区，对于有些较晚成熟的葡萄品种，酿酒师无法由葡萄的含糖量来判断采收的时间，他必须有足够的成熟度，可以提供他所想制的酒的风味，而不足的含糖量，在当地可以合法的加入蔗糖以提供酒精发酵之用。过度的酸则可以用一些工程方法去酸，只是欠缺风味无法弥补。是什么意思？

Maturity of grapes, winemakers must decide when to harvest. In most places, usually have to wait until the average sugar content of grapes in the vineyard achieved above 22%, best at about 24%, sugar also must meet standards to harvest. But in more cold of wine producing areas, as France of Burgundy and Germany of most area, for some more late mature of grape varieties, wine Division cannot by grape of containing sugar volume to judgment harvest of time, he must has enough of mature of, can provides he by wanted to system of wine of flavor, and insufficient of containing sugar volume, in local can legitimate of joined sucrose to provides alcohol fermentation of with. Too much acid you can use some engineering approach to acid, just lacked flavor irreparable.