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 | + | * [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 | + | * [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.
Contents
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
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
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 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:
Threads on harvesting yeast from wine grapes:
Comparisons to Mixed Fermentation Beer
MTF Discussions
See Also
Additional Articles on MTF Wiki
External Resources
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.