Vin jaune du Jura is matured under a yeast film, as Jerez Fino, but their styles are very differents (oxidative vs non oxydative)? Could the nature of yeast population explain that ?
Hi, I did find this question about Micro-ox and MLF, would like to have your thoughts about this
"Micro oxygenation is typically done before MLF. it should be stopped before the end so that the MLF bacteria can consume the aldehyde generated by oxygen"
Is that true ?
Almost all the red wines are undergoing the malolactic fermentation... But in theory, some winemakers can choose to avoid it... Do you know where to find some examples ?
Want to know more about stuck MLF restart protocol ?
Read our last Restarting stuck malolactic fermentations recommendations
I just watched an strange experiment of a winemaker trying to cope with the off-aromas of Brett in inoculating must with Brett before the AF... What should we expect ?
Could ozone become an alternative to conventional pest disease management ?
Is there a difference between the yeast used for Jura and Jerez Wines ?
Nov 2, 2017, 12:07:23 PM
Bactiless : Reducing the Risk of Bacterial Contamination
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Wine making guideline : New Zealand Sauvignon Blanc
Mar 22, 2018, 6:19:04 PM
Certain selected wine bacteria act as biocontrol tool against Brettanomyces
Dec 12, 2017, 5:13:52 PM
Acetaldehyde management during winemaking