Jamie Goode - All Comments

RE: The History and Science of Malolactic Fermentation

Maxime Rusliakov — Tue, 26 May 2020 09:07:26 GMT

This is brilliant article, thank you!

RE: How Does a Better Understanding of Wine Science Fit with Understanding Wine?

Nina Elena Rosas — Sat, 09 May 2020 19:25:38 GMT

No need for peeps to work in a winery to have a better understanding of terroir. Rather, a little bit of time tending plants and gardening would be more helpful—vines are a just a type of plant, after all. Someone would always have an ah-ha moment when I would attempt to demystify Burgundy by comparing it to my patio when teaching. Right now I am still surprised at how persnickity a potted Madagascar palm is to it’s placement within an equally sunny 15’ x 20’ space. Even after years of landscaping, the hidden dialog between plants and their location still amazes. Interestingly, the orange tree looks better than it used to and has loads more fruit since we started fertilizing, but the oranges aren’t half as tasty. Tending anything edible gives one more of an appreciation for the frustrations of pest management. Despite being cute, I wouldn’t care if ringtails went extinct just so that my guavas could ripen on the trees (and it would also be nice for them not to be playing football with avocados on the roof over my bed at 3am).

RE: The Visual Assessment of Wine

Dinah Leach — Sun, 11 Mar 2018 08:26:38 GMT

"Send" was hit before I got a chance to say, "Please and thank you!!!!"

RE: The Visual Assessment of Wine

Dinah Leach — Sun, 11 Mar 2018 08:24:45 GMT

I know your very informative article was written forever ago, but I do have a question that none of the posts below have addressed. I just read your article today. I can totally understand the concept of the nucleation sites for gas/CO2 originating on the sides of the glass due to inconsistencies with the surface of the glass, obviously on a microscopic scale. What I do not understand is how the nucleation site can occur in the middle of the glass in the liquid and sometimes in several places in the middle of the glass! This would not seem to address the "nucleation site"- could you please explain how this would occur?

RE: The History and Science of Malolactic Fermentation

Samantha Nieves — Sun, 14 May 2017 18:50:07 GMT

Great article!

RE: The History and Science of Malolactic Fermentation

Karen Liu — Fri, 10 Mar 2017 21:10:40 GMT

Very informative! Just being picky of the mis-usage of 'second fermentation' throughout the article. It's 'secondary fermentation'.

RE: The History and Science of Malolactic Fermentation

CW Kelley — Sat, 30 Jul 2016 06:03:08 GMT

www.scottlab.com/.../ML Brochure.pdf

Just wanted to share more information for those that want to read more. Scott Labs has amazing information!

RE: The History and Science of Malolactic Fermentation

CW Kelley — Tue, 19 Jul 2016 06:01:17 GMT

Excellent read! Thank you.

I am currently taking VIN 146 Introduction to Enology and I thought I would share the lecture on Malolactic Fermentation.

www.mediasitesvr.missouristate.edu/.../c18c57bd947049db87b373dcda617e4a

www.vesta-usa.org is a great learning resource. Every lecture from every class is available for free to view.

CW Kelley

RE: The History and Science of Malolactic Fermentation

Michael Elmore — Wed, 29 Jun 2016 20:50:58 GMT

Fantastic article. Thank you, Jamie. Do you know how common malolactic is in cider production?

RE: The History and Science of Malolactic Fermentation

Caroline Graves — Mon, 20 Jun 2016 19:48:50 GMT

Thank you for sharing your research and insight. You provided so much clarity for the over simplification of the chemical processes.

RE: The History and Science of Malolactic Fermentation

Stevie Stacionis — Sat, 18 Jun 2016 01:26:24 GMT

Whoa. Stunner of an article that touched on so many pieces of what guests ask about daily. Thanks for the incredible clarification and plenty to learn more about!

RE: The History and Science of Malolactic Fermentation

Alicia Wilbur — Tue, 14 Jun 2016 20:19:50 GMT

science articles get me right in the feels <3 <3

RE: The History and Science of Malolactic Fermentation

Joshua Waeghe — Sat, 11 Jun 2016 06:17:48 GMT

Fantastic article! A few questions for clarification. 1) Given the fact that LAB feed essentially on RS, & if I'm reading this right, are wines that go through full MLF are completely dry? 2) In reference to fortified wines & the carcinogen point, is it presumed or proven that distilled spirits have a higher level of ethyl carbamate? If so, what is the average level of an 80 proof spirit. Also, given the fact that the production of ethyl carbamate is contingent upon precursors, are certain spirits more likely to have higher levels?

RE: The History and Science of Malolactic Fermentation

Antonio Mora — Fri, 10 Jun 2016 18:55:39 GMT

I'm reposting this to my wine education group on Facebook, there needs to be a greater understanding of Malo conversion and its effect on flavor compounds. This article was a great outline!

RE: The History and Science of Malolactic Fermentation

Michael Kalish — Thu, 09 Jun 2016 21:57:34 GMT

Wow, great post. So similar to cheese and salami.