The History and Science of Malolactic Fermentation

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: 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.

RE: The History and Science of Malolactic Fermentation

Evan Selby — Sat, 04 Jun 2016 02:48:36 GMT

Excellent article...the way MLF development is described, culture refinement and classification of LAB appears to be the next frontier of winemaking...

RE: The History and Science of Malolactic Fermentation

Adam Arlen — Fri, 03 Jun 2016 19:59:47 GMT

Thanks Jamie! Always nice to have the science behind what we drink!

RE: The History and Science of Malolactic Fermentation

Royce Vick — Fri, 03 Jun 2016 17:12:28 GMT

Great article! "Malo"had become a term that gets thrown around in conversation by too many people at wine tastings without having any real understanding of what it means. Thank you for putting this out there for all of us geeks!