4 posts
Malolactic conversion, sometime called Malolactic fermentation, is a bacterial transformation (not a fermentation) that can take place in the wine making process. And, wine makers must decide if they want this conversion to occur in their wine. To g...
Last time we looked at acidity levels in wine that are measured on the pH scale and in terms of grams of acid per liter (Total Acidity). While Total Acidity is a measure of the concentration of acids in a wine, the pH level tells you how intense tho...
The flavors in wine come from three things - the grapes, fermentation and aging. We’ve explored the flavors from the juice of the grape, the flavors from the grape skins, seeds and stems and we’ve seen that the yeast can affect flavors during ferment...
Ever wonder how terms like ‘Jammy,’ ‘Buttery,’ and ‘Earthy’ can be associated with wine? A product that made with grapes? Previously we looked at “How do all those flavors get into wine?” There we learned that taste and smell come from the combinati...