Key winemaking steps of red wines when dealing with smoke tainted grapes.
Key winemaking steps of white wines when dealing with smoke tainted grapes.
This simple procedure to be applied in the preparation of malolactic bacteria, allows to accelerate the fermentation, increases the alcol tolerance and the bacteria capacity to ferment in diffucult conditions. It can also be used to have better guarantees to obtain a successfull malolactic fermentation.
A very easy and successful protocol to re-start stuck fermentation developed by Enartis-Vinquiry