Winemaking Essentials: Processes, Aging, and Wine Styles
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Understanding Malolactic Fermentation
Malolactic Fermentation (MLF) is a slow process where malic acid converts to lactic acid, softening the wine's acidity. Dry wines can have initial malic acid levels ranging from 1.2 g/L up to 5 g/L. After fermentation, the wine is left to rest, undergoing racking to clarify and stabilize it. This process aids in the wine's classification.
Young Wines: These wines are stabilized (e.g., through tartaric acid stabilization to prevent crystal formation), filtered, and then bottled.
Carbonic Maceration Explained
Carbonic Maceration is a technique primarily used for young, fruity red wines. Whole grape clusters are placed in sealed tanks and covered with carbon dioxide. Fermentation occurs intracellularly within... Continue reading "Winemaking Essentials: Processes, Aging, and Wine Styles" »