Wine

(In progress)

Natural and wild wine processes, or wine processes that relate to mixed fermentation brewing.

Wine Making Processes

Carbonic Maceration

• "Carbonic Maceration: Art of Nouveau" by Erika Szymanski, November 18, 2010. See also related MTF thread.
• "Whole bunches and stems in red winemaking" by Jamie Goode.

Biochemistry

Hyperoxidation

• "Meet Black Chardonnay" by Katherine Cole, August 3, 2017. See also MTF thread.

Malolactic Fermentation

See the Cider page.

See also:

• "Understanding Difficult Malolactic Fermentations" by Dr. Molly Kelly, Enology Extension Educator, Department of Food Science.

Lactic Acid Bacteria

Lactobacillus plantarum has been found to produce 3-sulfanylhexan-1-ol (3SH) from precursors in wine (3SH-S-cys and 3SH-S-cysgly) at a more efficient rate than wine yeast. 3SH is a volatile thiol that has a grapefruit-like flavor and aroma and is considered to be an important flavor component of some wines . 50 ppm of total SO₂ can inhibit the growth of lactic acid bacteria in finished wine .

Other Microbes

http://scholar.google.com/scholar_url?url=http://www.mdpi.com/2311-5637/4/3/67/pdf&hl=en&sa=X&d=7714847337797213287&scisig=AAGBfm1B1bA0xGs8QaewSaDmyPtIGySDog&nossl=1&oi=scholaralrt&hist=CYJIrnMAAAAJ:9738393698428002809:AAGBfm3E7Lb_CTccypdQhUZLuTqt87IGrg

Beer and Wine Hybrids

Legal limits of Must in Beer

Advice from James Howat of Black Project Spontaneous Ales on how much must can be added to beer legally for commercial brewers: contact the TTB and your local state government to present your formula and find out how much must is allowed. The state law may not match with the TTB law. Once they answer, ask for the code for the law for your records .

MTF Threads

• Barrel fermented porter with 100 lbs of Cabernet Sauvignon grapes with stems, fermented with red wine yeast (BM45) and B. bruxellensis by Dara McMains on MTF. More tips on using Brettanomyces in wine from Dara McMains here and 100% fermented B. claussenii wine from Malvasia, Petite Manseng and Viognier grapes.
• Using northern climate cold hardy varietals with a lot of malic acid (Frontenac, Frontenac gris, etc.), and selecting bacteria for malolactic fermentation.

Threads on using wine pomace:

• Advice on adding pomace to a beer, as well as must.

Threads on harvesting yeast from wine grapes:

• Harvesting yeast from hybrid Regent and Cabernet Jura grapes, and a sub-thread on the validity of the term "natural wines".

Comparisons to Mixed Fermentation Beer

MTF Discussions

• Dara McMains on the leather quality of Bordeaux, Chateauneuf du Pape, old vine Cabernet Sauvignon especially.

See Also

Additional Articles on MTF Wiki

• Cider

External Resources

• Wine flavour, Faults, and Taints.