We added the malolactic culture on Friday and secondary fermentation is underway. We took a large sample from each barrel and were wowed by what we are tasting so far. Soft soft tannins, cranberry fruit, good acid levels and insane color extraction. So why malolactic fermentation (MLF)? Basically it changes the acids in the wine. Right now you get a green apple acid and we want more of a sour milk/yogurt acid. Think the difference between the acids in a crisp riesling and a buttery chardonay.
Ted Nugent
3 comments:
Is MLF pronounced like "milf?"
of course
that's malo i'd like to ferment!
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