Using Malolactic Fermentation as a Driver of Red Wine Style
Industry Seminar – Winemaking
The conversion of L-malic acid into L-lactic acid and CO2 is not the only reaction conducted by malolactic bacteria during the process referred to as Malolactic fermentation. During this process the bacteria are growing and metabolizing and by doing so are forming an interesting array of metabolic end products. During this focused session we will appreciate the many finer points of MLF and in particular how the bacteria can drive wine style by influencing flavors and color.
Nichola Hall, Scott Laboratories, California
|1:30 pm – 1:50 pm||Eveline Bartowsky, Lallemand, Australia|
|1:50 pm – 2:10 pm||Ben Mayo, Riboli Family Winery, California|
|2:10 pm – 2:30 pm||James Osborne, Oregon State University, Corvallis|