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
Tags » Malolactic Fermentation
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
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
Another article on the magic of microbes in fermentation, plus look at carbonic maceration, written for The Wine Society blog