Difference between revisions of "Wine"

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===MTF Threads===
 
===MTF Threads===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1392709617423915/ 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 [https://www.facebook.com/groups/MilkTheFunk/permalink/1600562803305261/ here] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1146730852021794/ 100% fermented B. claussenii wine from Malvasia, Petite Manseng and Viognier grapes].
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* [https://www.facebook.com/groups/MilkTheFunk/permalink/1392709617423915/ 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 [https://www.facebook.com/groups/MilkTheFunk/permalink/1600562803305261/ here] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1146730852021794/ 100% fermented B. claussenii wine from Malvasia, Petite Manseng and Viognier grapes].
 
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1819173978110808/ Using northern climate cold hardy varietals with a lot of malic acid (Frontenac, Frontenac gris, etc.), and selecting bacteria for malolactic fermentation.]
 
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1819173978110808/ 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 using wine pomace:
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==Comparisons to Mixed Fermentation Beer==
 
==Comparisons to Mixed Fermentation Beer==
 
===MTF Discussions===
 
===MTF Discussions===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1773920032636203/?comment_id=1774788825882657&comment_tracking=%7B%22tn%22%3A%22R%22%7D Dara Rae on the leather quality of Bordeaux, Chateauneuf du Pape, old vine Cabernet Sauvignon especially.]
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* [https://www.facebook.com/groups/MilkTheFunk/permalink/1773920032636203/?comment_id=1774788825882657&comment_tracking=%7B%22tn%22%3A%22R%22%7D Dara McMains on the leather quality of Bordeaux, Chateauneuf du Pape, old vine Cabernet Sauvignon especially.]
  
 
==See Also==
 
==See Also==

Revision as of 16:41, 11 October 2018

(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].

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 [2].

MTF Threads

Threads on using wine pomace:

Threads on harvesting yeast from wine grapes:

Comparisons to Mixed Fermentation Beer

MTF Discussions

See Also

Additional Articles on MTF Wiki

External Resources

References