Malolactic fermentation is a naturally occurring process in wine. It helps to tame astringency in red wines and can offer ...

The typical conditions required for fermentation are: sugars dissolved in water, mixed with yeast anaerobic conditions (no air can get in) 25°C – 35°C temperature Fermentation is a slow reaction.

Lactic Acid: A smooth (not sharp) acid created during malolactic fermentation. This acid is also found in milk. Lagare: Portuguese term for large, open vats or troughs, typically made of stone, in ...

Wine is one of the numerous products of natural fermentation. The ancient Greeks cultivated wine grapes and made wine long before Pasteur explained the process of fermentation. Wine can be made from a ...

By using sound frequencies and collaborating with musicians, Pommier says he creates wines that are shaped not just by the terroir but by the melodies played during fermentation. “Wine is like ...

Through empirical observation, people learned that temperature and air exposure are key to the fermentation process. Wine producers traditionally used their feet to soften and grind the grapes ...

The typical conditions required for fermentation are: sugars dissolved in water, mixed with yeast anaerobic conditions (no air can get in) 25°C – 35°C temperature Fermentation is a slow reaction.