Sentences with word «malolactic»
The word "malolactic" refers to a process that happens in winemaking, where malic acid in the wine is converted into lactic acid. This process can make the wine taste less tart and more smooth. Full definition
It's also gone through malolactic fermentation (a.k.a. «malo»), the natural process of malic acids (think of a tart green apple taste), turning into lactic acid (think a buttery or milk flavor).
bonappetit.com
This wine did not go through Malolactic fermentation.
The Australian Wine Research Institute has developed a new robotic liquid handling system which, it claims takes malolactic fermentation research to the «high - throughput» era.
According to a press release issued by the institute, the robotic system (Tecan Evo 150) automates the screening of large numbers of malolactic bacteria strains using
Finger Lakes Winery Introduces Barrel Aged, Full Malolactic Fermentation Riesling to Unique Wine Series
Another practice Accordini is trialing is simultaneous malolactic (ML) respiration with the primary fermentation.
Once malolactic fermentation was completed the wine was transferred to three year old French hogsheads where it matured for a further 12 months.
Unfortunately, it's nearly impossible to tell which wines undergo this process and which don't without checking with the winemaker, though some bottles are now labeled as not undergoing malolactic fermentation, meaning they should be histamine - free, Harbertson says).
Do you go through malolactic fermentation?
In other words, she focuses on making wines that are not overstyled by excessive oak or malolactic fermentation.
In the chardonnay there has been a decrease in new oak and malolactic fermentation with whole bunch pressing utilised to add complexity.
But the most striking thing about these wines was the style imposed by the winemaker — picking decisions, oak use, malolactic fermentation, and so on.
In summary, by using grapes raised at elevation, lowering sulfite levels, using optimum pH levels, using a malolactic, secondary fermentation along with tighter filtration, and avoiding the addition of any residual sugars, the end result is a clean, tasty wine with lower sugar, lower sulfites, lower impurities, superior taste, and just as much alcohol.