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| | Malolactic Fermentation |
 | | Malolactic fermentation also deepens the colour of the wine, lessens the fruity fresh flavour and increases the buttery, viscous mouth feel. | | | In cold regions where grape acids, particularly malic acids, are at high levels, then malolactic fermentation is desirable and is encouraged by the winemaker since it softens the wine. | | | Malolactic fermentation is a process which can occur in wine after the primary fermentation is over. |
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http://www.foodandwine.net/wine/wine0148.htm
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| | Malolactic fermentation -- Facts, Info, and Encyclopedia article |
| | In (Fermented juice (of grapes especially)) winemaking it is generally encouraged in many red wines and some (Pale yellowish wine made from white grapes or red grapes with skins removed before fermentation) white wines, particularly those that are aged in oak. | | | Malic acid tastes slightly of (Fruit with red or yellow or green skin and sweet to tart crisp whitish flesh) apples and this can be tasted in the wine, while lactic acid is richer and more (An edible emulsion of fat globules made by churning milk or cream; for cooking and table use) buttery. | | | Malolactic fermentation tends to create a rounder, fuller mouthfeel in subject wines. |
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http://www.absoluteastronomy.com/encyclopedia/m/ma/malolactic_fermentation.htm
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| | Malolactic fermentation - definition of Malolactic fermentation in Encyclopedia |
| | Malic acid tastes slightly of apples and this can be tasted in the wine, while lactic acid is richer and more buttery. | | | Unoaked white wines, such as German wines generally do not undergo malolactic fermentation. | | | Malolactic fermentation tends to create a rounder, fuller mouthfeel in subject wines. |
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http://encyclopedia.laborlawtalk.com/Malolactic_fermentation
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| | Chapter 19. |
| | Since malolactic fermentation seemed finished, an addition of 50 milligrams of sulfur dioxide per liter of wine (mg/l) was made to the new Chardonnay wine. | | | Malolactic fermentation was started by adding dry "viniflora oenos" directly to the wine. | | | Each evening the temperature of the fermentation was measured, and a hydrometer was used to check the sugar content of the juice. |
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http://home.att.net/~LUMEISENMAN/chapt19.html
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| | Uncorked |
| | Malolactic fermentation can have profound consequences for the taste of a wine -- especially a white wine -- and its compatibility with food. | | | Malolactic fermentation is nothing more than the conversion of malic acid (the kind found in apples) into lactic acid (the kind found in dairy products). | | | Domestic wine labels are especially helpful in identifying malolactic fermentation, because they'll often tell you what percentage of the wine has undergone malo. |
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http://www.bostonphoenix.com/archive/food/99/09/09/UNCORKED.html
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| | Chapter 13. |
| | Glycerol fermentation is also more common in wine made from heavy press fractions or wines made from moldy grapes. | | | ML fermentation removes unstable malic acid from the wine, and when all of the malic acid is gone, the wine is more biologically stable. | | | When ML fermentation occurs during primary fermentation or while wine ages on active yeast lees, most of the diacetyl produced is metabolized by the yeast, and little diacetyl remains in the wine. |
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http://home.att.net/~LUMEISENMAN/chapt13.html
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| | SANTA MARGHERITA - Dictionary - Malolactic fermentation |
| | Malolactic fermentation starts after the alcoholic fermentation, in some cases immediately afterwards, sometimes in the spring or at the beginning of the summer after the grape harvest. | | | With malolactic fermentation the wine starts to change its organoleptic character; the colour develops a less lively tone, the perfumes gain new subtleties and the taste becomes rounder and fuller. | | | It is the temperature of the wine, whether natural or controlled, which sets off this fermentation, but a great deal depends on the initial acidity of the grapes. |
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http://www.santamargherita.com/dizionario_e/malolactic.shtml
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| | RJ Spagnols - home wine making kits and beer brewing supplies - Canada |
| | ML tends to emphasize fermentation aromas and flavours and reduce the fresh fruity flavours of a wine. | | | Malolactic bacteria are not especially alcohol tolerant, and a wine with a higher alcohol content will not support it. | | | Partial ML, or ongoing malolactic fermentation in a wine that is to be bottled can cause the wine to carbonate (become fizzy), break the bottle with CO2 pressure, push out the cork, and spoil the flavour. |
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http://www.rjspagnols.com/HandoutView.asp?HandoutID=32
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| | Malolactic Fermentation Redwine Winery Anton IBY Austria |
| | After the fermentation the new wine is taken to the cellar for young wine. | | | Here, under optimal conditions, a biological malolactic fermentation is carried out and the young wine is purified by repeatedly moving it. |
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http://www.iby.at/dsp.php?vSid=1005&vPposid=34
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| | Atlas Peak Vineyards - Introduction to Winemaking |
| | Fermentation is the biochemical process that converts the juice of fresh grapes into wine. | | | Red wines are fermented with seeds and skins to impart the color to the wine, and pressed after fermentation. | | | The carbon dioxide is released, and the result is a reduction in tartness and the addition of buttery aromas and flavors (for example: malic acid is found in tart apples; lactic acid is found in milk). |
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http://www.atlaspeak.com/about_wine_fermentation.html
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| | Malolactic / How much is enough? Consumers and winemakers agree to disagree |
| | But there is another fermentation, unknown to many wine drinkers but vital to the flavor and texture of most red wines and an increasing number of white wines. | | | Malolactic fermentation is strongly influenced by the wine's pH level: if it is less than 3.1 it is nearly impossible to put the wine through M-L, if the wine's pH is more than 4.5, M-L will be considerably retarded. | | | Malolactic doesn't always influence a wine's flavor, but it does affect texture and mouthfeel -- the higher the percentage of malolactic, the more tactile the wine. |
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http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2002/10/16/FD183680.DTL
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| | Wines & Vines: The ABCs of malolactic |
| | Fermentation is used to produce bread, sauerkraut, pickles, cheeses, penicillin and the concentration of iron ore. This is a vast range of items for little bugs to make and do, and with the energy shortage there has been renewed interest in the more exotic roles that microorganisms can play in producing useful goods. | | | In malolactic fermentation the total acid content of the wine is usually reduced by about 0.1% and the pH increased by 0.2%. | | | As we know, wine is converted from grape juice by yeast fermentation. |
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http://www.findarticles.com/p/articles/mi_m3488/is_n12_v70/ai_8300131
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| | Familiarise Yourself With Malolactic Fermentation |
| | Malolactic fermentation is generally considered to be a simple breakdown of malic acid in red wines, and in some white wines, with the accompanying release of CO, the formation of lactic acid and a reduction in the total acid content of the wine in question. | | | The occurrence of biogenic amines in wines is a reality, and wines that do not comply with the prescribed standards and minimum quantities will not be purchased by the specific supermarket groups or wine buyers. | | | For the MLF to be successful, winemakers should make their wines in such a way that the analyses of these wines that have to undergo MLF fall within the desired parameters within which the chosen bacterial cultures can function successfully. |
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http://www.wynboer.co.za/recentarticles/0104ferment.php3
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| | Hainle |
| | This secondary fermentation is carried out, not by yeast cells, but by malolactic bacteria which consume malic acid (naturally present in juice or finished wine-think of it as the Granny Smith apple of wine acids) and produce as by-products lactic acid and carbon dioxide. | | | In our cellar, fermentation ends when all of the natural sugar has been consumed by the yeast, leaving a dry wine with very little or no residual sweetness. | | | When malolactic fermentation is complete (and this can be during or after the primary fermentation), the bacteria will fall to the bottom of the tank with any other residues. |
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http://www.hainle.com/hainle-wine/about-wine14.html
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| | departments - WineMaker Magazine: Mastering Malolactic Fermentation: Tips from the Pros |
| | The thought is that the wine is warmest during fermentation, since the yeast is generating considerable heat as it converts sugar to carbon dioxide and alcohol. | | | Malolactic fermentation plays a much more important role in colder climates, like Oregon, because the cool growing temperatures lead to grapes with higher levels of malic acid. | | | You need warm temperatures for malolactic fermentation, generally between 60° and 75° F. Since you make fresh-grape wine in the fall, it might be harder to keep it consistently warm with cold weather just around the corner. |
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http://winemakermag.com/departments/112.html
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| | Malolactic mouthful / Tongue-twisting technique alters Chardonnay's taste |
| | Malolactic fermentation ("ML" and "malo" in wine lingo) converts the grape's brisk malic acid (very tart -- think about biting into a green apple) -- into softer lactic acid (think milk) and lowers the wine's total acidity in the process. | | | Partial (18 percent) malolactic fermentation and aging the wine in third- and fourth-use French oak barrels enhance the wine's compatibility with food by allowing some acidity to remain. | | | The "salt and pepper" seasonings of Chardonnay are oak barrels and malolactic fermentation. |
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http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2004/02/12/WIGIA4TKBJ1.DTL
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| | Welcome to Bernardus Winery On-line |
| | The wine is generally all barrel fermented and undergoes malolactic fermentation. | | | The wine is tank fermented and then transferred with lees to a variety of oak barrels for malolactic fermentation and aging. | | | These wines are all barrel fermented in one year old French oak barrels, with a variety of yeasts. |
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http://www.bernardus.com/bw/wines/99_chardonnay_2.html
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| | FDA/CFSAN: Agency Response Letter: GRAS Notice No. GRN 000120 |
| | It is the preferred, and most commonly used, lactic acid bacterium for malolactic fermentation of wines. | | | Lesaffre describes generally available information about two distinct fermentation processes (i.e., alcoholic fermentation and malolactic fermentation) that occur either through the action of microorganisms that already are present on the grapes or through the action of microorganisms that are specifically added by the winemaker. | | | The microbial source of malolactic enzyme (i.e., Oenococcus oeni) is a lactic acid bacterium that has been isolated from wines and related habitats such as wineries and vineyards. |
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http://www.cfsan.fda.gov/~rdb/opa-g120.html
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| | Wine Education Topic: Malolactic Fermentation in Wine |
| | The onset of MLF in the bottle is disastrous as the wine will appear to the consumer to still be fermenting (as a result of CO being produced). | | | MLF usually occurs shortly after the end of the primary fermentation (when the grape sugar is converted to alcohol by yeast). | | | The primary function of all these bacteria is to convert one of the two major grape acids found in wine called L- malic acid, to another type of acid, L-lactic acid. |
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http://www.aromadictionary.com/articles/mlf_article.html
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| | Wente Vineyards - Our Wines |
| | Rounding out the wine is the subtle level of butter from the partial malolactic fermentation, plus a hint of oak from the barrel fermentation. | | | After the primary fermentation, the wine was allowed to naturally undergo malolactic fermentation. | | | 90% of this wine was barrel fermented, with the balance in stainless steel. |
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http://www.wentevineyards.com/wines/winedetail.asp?sku=476-03
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| | FAO Forum Conf 11 (Food processing) - June 2004 |
| | It is made from maize, sugar, salt and baker's yeast and the dough is fermented and steamed-cooked and the "bread" eaten with stew, soup, etc.. | | | Subject: 1: Malolactic fermentation // Cheese classes // Vitamins | | | It is made using a fermentation process similar to that used for industrially produced products such as beer, wine or soy sauce. |
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http://www.fao.org/biotech/logs/C11/jun.htm
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| | BioMatNet Item: AGRE-0012 - Control of Malolactic Fermentation Development of Lactic Acid Bacteria for Direct ... |
| | Malolactic fermentation (MLF) is an essential process in the production of high quality wine. | | | Control of Malolactic Fermentation Development of Lactic Acid Bacteria for Direct Inoculation into Wine | | | The metabolism of the selected strains, in terms of substrates (sugars, organic acids) used as well as products formed, was investigated and correlated with the impact of inoculation on the organoleptic characteristics of the wine. |
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http://www.biomatnet.org/secure/Eclair/F152.htm
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| | April, 1999 |
| | Malolactic fermentation (MLF) is desirable in many wines for its contribution to aroma, flavor and texture: dry white wines, red wines, sparkling wines. | | | Large additions of SO to the must also result in wines with high SO requirements after the alcoholic fermentation because the yeast produces more acetaldehyde and pyruvate which have to be bound by the SO This reinforces the fact that SO is not a substitute for cleanliness during growing and processing of grapes. | | | The malolactic solvent can be purchased from various wine chemical companies or it can also be made from stock solutions. |
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http://www.oardc.ohio-state.edu/grapeweb/vinevan/van0499.htm
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| | Erbslöh Oenothek |
| | The structure of the wines is greatly improved by malolactic fermentation. | | | The malolactic fermentation eliminates excessive amounts of acid and improves the structure - the wines present themselves as complex, round and harmonious. | | | the use of BioStart oenos® to start malolactic fermentation in wine leads to a better control of the starting point and the duration of fermentation as well as better control of the effects on aroma and structure of wines. |
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http://www.winefarmsystems.com/enodemo/data/pd0069.htm
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| | merk |
| | After a separate wine making and short aging in barrique barrels there is the assemblage that highlights the aromatics of Tocai, the crisp acidity of Pinot Bianco and the intensity and length of flavor from the Sauvignon grapes. | | | Shaded with spices, moderate tannins and a well structured dryness just waiting to be enjoyed with roasts, game and hard cheeses. | | | The flavor notes linger on the palate of this round balanced wine with the necessary body to be an age worthy selection. |
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http://www.supremewines.net/merk.htm
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| | Wine Secondary Fermentation |
| | The primary fermentation process is straight forward, as yeast consumes the sugar in grapes, creating ethyl alcohol and carbon dioxide gas. | | | For more the more advanced vino vintage experts, we provide you with an exhaustive list of wine articles covering: wine racks, port wine, red wine, white wine, wine making, decanting, wine corks, wine labels, wine tours, vineyards, serving, tasting, storage, stemware, wine cellars, fermentation, dessert wines, wine racks, and champagne. | | | During the secondary fermentation, the wine is siphoned into an airtight container, without the access to new oxygen sources. |
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http://winedefinitions.com/learningcenter/articles/secondaryfermentation.htm
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| | Wine Press Northwest: Ken Robertson |
| | In more recent times, Chablis has created many wines that go through malolactic fermentation, which softens that edge and creates “fuller, softer and rounder” wines, according to Sotheby’s. | | | The region’s best wines lean to one style or the other, with the malolactic wines often seeing rather new oak barrels, while their high-acid kin age in stainless steel. | | | Not all wines are put through ML, though many in the Northwest are. |
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http://www.winepressnw.com/robertson/story/4838483p-4776324c.html
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| | Enhanced red wine aging process |
| | Once malolactic fermentation has completed, settle and rack back to the tank that contains the oak integration system, adjust the SO and being micro oxygenation until the wine is ready for blending and bottling, or ready for barreling. | | | Preferably, a winemaker will inoculate for malolactic fermentation toward the end of primary fermentation (before pressing), utilizing the warmer wine temperatures to help the bacteria get started. | | | If a winemaker knows there will be time (1-4 months) before barreling, pressing the wine onto a quality oak integration system is recommended. |
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http://www.micro-ox.com/ferm_erwap.htm
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| | Welcome to wineanswers.com, detail page wine FAQs |
| | Malolactic fermentation can take place on its own or be prompted by the winemaker. | | | A natural process during which beneficial bacteria convert the malic (very tart) acid in a wine to lactic (softer tasting) acid. |
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http://www.wineanswers.com/answer_detail.asp?ID=68
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| | What is malolactic fermentation? |
| | This refers to wine put through a second fermentation process which turns the normal malic acid present in grapes into a less harsh lactic acid. | | | Some winemakers will put their wine through a "partial" malolactic fermentation process to add the round mouth feel and help balance their wine. | | | Malolactic fermentation (ML) gives a rounder feel in the mouth and qualities like creamy, buttery, plush fruit characteristics. |
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http://www.vinesugar.com/blog/entry.php?id=227
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| | : Home Wine Making Supplies - Newsletter |
| | yeast fermentation the wine should be kept between 70 and 75 | | | technique of malolactic fermentation to their wines simply | | | Malolactic fermentations are best done right after the yeast |
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http://www.eckraus.com/home-wine-making-newsletter-110304.html
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| | Malolactic Fermentation - Glossary from Hormel Foods |
| | This fermentation is intentionally used on specific cool climate wines to reduce sharpness. | | | The result can be a minor fault if the resulting gas remains trapped in the bottle. | | | If carefully administered, the result can be a pleasingly creamy, buttery texture. |
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http://www.hormel.com/kitchen/glossary.asp?id=36770&catitemid=
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| | Erbslöh Oenothek |
| | These micro-organisms convert L-malic acid present in the wine into the less acidic lactic acid and carbon dioxide (CO If malolactic fermentation is performed spontaneously by wild lactic acid bacteria the results are in most cases very negative in regards of aroma, taste, and stability of the later wine. | | | The main reason for this is the so-called spontaneous cellar flora: the conversion of malic acid into lactic acid can be initiated by various types of lactic acid bacteria like desirable strains of Oenococcus oeni, former Leuconostoc oenos, but also undesirable strains of Lactobazillus (e.g. | | | Please refer to a specialized wine laboratory (e.g. |
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http://www.winefarmsystems.com/enodemo/data/pd0240.htm
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| | Chardonnay from Brehm Vineyards |
| | At end of sugar fermentation, add strong malolactic culture and keep wine at 70&Mac251;F. Storage on light lees with stirring 1 time per week recommended after racking from gross lees. | | | Ferment cool with CY3079, D47, DV10 or Fermiblanc yeast at 45&Mac251;F to 55&Mac251;F. Add a complete yeast food once fermentation begins. | | | At end of sugar fermentation, add strong malolactic culture and keep wine at 70¾F. If no MLF, maintain 40 parts per million SO2 at end of sugar ferment. |
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http://www.brehmvineyards.com/grapes/chardonnay.html
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| | MaloLactic Fermentation |
| | During malolactic fermentation (MLF), Lactic Acid Bacteria (LAB) convert one of the grape acids, malic acid, to the softer tasting, lactic acid. | | | Apart from a reduction in the wine's total acidity, the formation of new compounds alter the sensory aspects of the wine in both a positive and/or negative manner depending on the species and conditions involved and the concentration of compounds formed. |
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http://www.monashscientific.com.au/MLF.htm
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| | Vancouver Amateur Winemakers Association, Winemaking Techniques |
| | ICV: Practical management of malolactic fermentation for Mediterranean red wines, by Dominique Delteil | | | Streaming video presentations by James Harbertson: Must Additions; Fermentation; Secondary Fermentation; Aging, Clarification and Bottling; Red Wines | | | The Concept of Balance in Wine, by Peter Bell |
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http://www.vawa.net/winemaking-articles.html
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| | White Labs |
| | Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine. | | | Please note: We do not recommend the use of WLP675 with wines from kits, which contain potassium sorbate and affect the viability of malolactic bacteria. | | | Malolactic fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. |
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http://www.yeastbank.com/whitelabs/wine4.html
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| | Allrecipes Cook's Encyclopedia malic acid |
| | This reduces the wine's tartness, adds complexity to the flavor and sometimes contributes a slight sparkle. | | | In winemaking, when certain bacteria convert malic acid to LACTIC ACID (which is much less strong and sour), a process called "malolactic fermentation" occurs. |
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http://allrecipes.com/advice/ref/ency/terms/7339.asp
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| | yeast - about yeast |
| | enology, oenology, wine, vineyard, winery, winemaking, tasting, champage, burgundy, sparkling, bottle, yeast, brewing, grape, vinifera, recipe, ferment, fermentation, malolactic, carboy, cork | | | make wine, wine making, Amateur Winemakers of Ontario, winemaking, wine, fermentation, ferments, grapes, yeast, wine-making, amateur winemaking, vinting, vintner, vintage, home winemaking, wine competitions, Canada | | | Software developers that understand the needs of staffing a technology project, we understand the technology you use. |
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http://artmam.net/yeast.htm
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| | azcentral.com food & home wine |
| | Even New Yorkers, never known for modesty, rarely brag about their state's wine. | | | Malolactic fermentation is an organic method of converting malic acid into the softer lactic acid and CO2. |
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http://www.azcentral.com/home/wine/winemore.html
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| | Understanding Wine & Beer - FS430 |
| | The energy produced from malolactic fermentation is important for the growth of lactic acid bacteria at low pH (3.0-4.5). | | | Some lactic acid bacteria may produce substances (bacteriocins) inhibitory to yeast and may thus cause stuck fermentations and spoiled wines. | | | At this low pH their ability to generate ATP from fermentation of sugars is limited. |
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http://www.nysaes.cornell.edu/fst/faculty/acree/fs430/notes_thk/thk26mlf.html
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| | Batàr |
| | Pressing, fermentation and élevage of the Pinot Blanc |
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http://www.querciabella.com/Wines/Batar/index.htm
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