dpambianchi
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- Mar 21, 2009
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One of my great interests in enologyis malolactic fermentation (MLF). One of the great debates in MLF is the timing- that is, pre-,co-,vs post-fermentation - as well as indigenousvs cultured bacteria. I know the theory and then I've done my own controlled experiments. The results were quite surprising. Timing and type of bacteria can make an amazing difference in the wine profile. Although at my winery we always inoculate with cultured bacteria and as soon as the alcoholic fermentation has completed, in my experiment with Cab Sauv, my favorite was the cofermented one with ... indigenous bacteria. We're not talking subtle differences here, but rather, a substantial difference that would throw any enophile off.
I'm interested to know how some of you do and what has been your experience.
I'm interested to know how some of you do and what has been your experience.