Preparation of malolactic cultures. Potential use for acid adjustments in wine discouraged due to possible activation of malolactic activity along with strong ‘apple’ taste apparent…
Used to introduce malolactic fermentation in wine, causing the conversion of malic acid to lactic acid. Side effects include the production of diacetyl compounds that…
Adds oak flavour and aroma to wine. Chief advantage over regular oak chips lies in its use during primary fermentation. Oak flavours and aromas transfer…
Dissolves pectin (long chain protein molecules) that may leave wines cloudy. Can also be used when making fruit wines, both to increase juice yield and…
Minor acid reductions in wine must. Reductions of up to 20% of tartaric acid are possible. Acid reduction completes very quickly (within a few minutes)…
Inhibits the reproduction of yeast cells. Sorbate does not kill yeast cells but will prevent renewed fermentation when you sweeten a wine before bottling. It…
Used to make acid adjustments in wine. Acid of choice for all adjustments. Consult a good winemaking textbook for addition amounts. 5 ml (one teaspoon)…
Provides essential minerals, trace nutrients and vitamins for yeast growth and metabolism during fermentation. Used to help start slow fermentation and to restart stuck ones.…
Add to fermentation to increase yeast activity. Nitrogen compounds such as diammonium phosphate are vital to yeast metabolism. Should be added at beginning of fermentation,…
