Tags » Malolactic Fermentation

Technical Information about Pét-Nats (Pétillant Naturels, or Sparkling Wines Produced by Méthode Ancestrale)

By: Denise M. Gardner

Author’s Note: Current technical information regarding the production of pétillant naturels is limited.  The following information is summarized and detailed from a series of text books and personal discussions with Paul Guyard from Enartis, Daniel Granes from the ICV in Languedoc-Rousillion, whose contact comes courtesy of Gordon Specht from Lallemand, and Michael Jones from Lallemand.  2,974 more words


The Fermentation Happy Dance

Our wine is finally in for the season. What an adventure!

Birds got almost half the crop this year.


Gathered what remained and had a celebratory harvest breakfast. 1,415 more words


Barrel Day - Time to clean and get ready for tomorrow

Today we make preparations for tomorrow. Cleaning the barrels! Tomorrow we will rack Merlot from one tank to another tank than to the barrels. I choose different toasted barrels, Luminiera, M, M+ and large for Merlot. 759 more words


Brett + bacteria = worse, or better

Microbiology has gotten a lot wrong studying yeast and bacteria. We’ve assumed, until quite recently, that if a microbe doesn’t grow in a dish it’s not there. 521 more words

New Research

The Effect of Acetaldehyde on Red Wine Color Stability and Astringency

By: Marlena Sheridan

Dr. Ryan Elias’s Lab

Acetaldehyde is a compound found in wine that has a profound effect on color stability and astringency. Acetaldehyde reacts directly with red wine tannins and anthocyanins to form polymeric pigments and modified tannins. 824 more words


Should the use of selected microorganisms for alcoholic or malolactic fermentation be considered as additives in wines?

Winemaking is a fascinating creative process whose interpretation includes both craft and a science. While the majority of winemakers aim for a balance between both philosophies, divided opinions on what extent wine production should be manipulated and controlled to produce the best wines spark highly controversial discussions. 879 more words

Questions Pertaining to Malolactic Fermentation in Wine

By: Denise M. Gardner

What is Malolactic Fermentation?

Malolactic fermentation, MLF, is a bacterial fermentation, which converts malic acid to lactic acid. Malic acid, the acid affiliated with apples is perceptibly harsher than lactic acid, which is the primary acid in milk, and perceptibly softer than malic acid. 788 more words