Now that the yeast fermentation has finished, our wines are undergoing malolactic fermentation. The wines were inoculated with malolactic fermentation culture and today we’re testing to see if the conversion of malic acid to lactic acid is complete.
According to a presentation given by Ellen Butz, Department of Food Science, Purdue University, “MLF can mask a vegetal character, increase body by increased production of dextrans and glucans, and can increase flavor complexity by adding buttery, nutty honey, vanilla, leather, spices, toasty more body, & smoother tannins.”
As you can see there is quite a bit of chemistry involved with winemaking. Don’t worry though, my reward was sampling the wines as I readied them for the test. Here’s some of my notes:
BRV–great tannic body, sharp berry flavors, beautiful ruby color
SAN–mellow, fruity, light red
MER–plum, medium body & color
Next we’ll decide how to add some oak to the wines for aging. Stay tuned…