- Joined
- Oct 8, 2019
- Messages
- 470
- Reaction score
- 440
Tartaric is not that bad, high malic can be really rough and abrasive. It’s easy to tell if a malolactic fermentation has finished by taste.True! But there are lots of kinds of sour. I was referring to the tell-tale acetic acid bitter/sour that doesn't really age out like strong malic or tartaric acids do.
Clarified on the data post, thx!
I have had white wines made from grapes that were probably picked a bit early and since they don’t go through malo they can be super sour sometimes