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(In progress)

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

Wine Making Processes

Carbonic Maceration



Malolactic Fermentation

See the Cider page.

See also:

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]. 50 ppm of total SO2 can inhibit the growth of lactic acid bacteria in finished wine [2].

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 [3].

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