Wine
(In progress)
Natural and wild wine processes, or wine processes that relate to mixed fermentation brewing.
Wine Making Processes
Carbonic Maceration
Biochemistry
Hyperoxidation
Malolactic Fermentation
See the Cider page.
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 [1].
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 [2].
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 Rae on MTF. More tips on using Brettanomyces in wine from Dara Rae 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:
Threads on harvesting yeast from wine grapes:
Comparisons to Mixed Fermentation Beer
MTF Discussions
See Also
References
- ↑ Impact of Lactobacillus plantarum on thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol. Hideki Takasea, Kanako Sasakib, Daiki Kiyomichib, Hironori Kobayashia, Hironori Matsuoa, Ryoji Takatab. 2018. Doi: https://doi.org/10.1016/j.foodchem.2018.03.116.
- ↑ James Howat. Milk The Funk Facebook group on how much wine must can legally be added to beer. 09/16/2017.