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Most red and some white wines are put through a secondary malolactic fermentation (MLF). The process converts malic acid to lactic acid, which smooths out harsh flavors while adding a richness on the palate, as well as contributing to the stability and aging potential of the wine. Learn when a wine should go through MLF, how to do it, and ways to test for it.

No two fermentations are the same, which means that there is always more to be learned with each one! Give your yeast the best chance for success by creating an ideal environment for a clean fermentation.

Many of us in winemaking were trained to trust Saccharomyces yeast and not leave our wines to chance with wild strains. But winds of change are in the air and yeast companies are now turning to many non-Saccharomyces yeasts for certain purposes.

Ethanol may be the most prominent and well-known alcohol in wine, but it is not the only one to play a large role in a wine’s character. Learn about the various alcohols in wine.

If you make your own wine, no matter what kind, the concept of malolactic fermentation (MLF) should be well embedded in your mind. Learn some of the basics of MLF.

When I was assigned the story detailing the decisions that come up during red wine fermentations, I began to block out the options and decision trees that occur before, during, and after

Whether it is choosing a yeast strain, halting fermentation with a little residual sugar, putting a wine through malolactic fermentation, or a myriad of other options, there is a lot to consider when fermenting white wines.

A fermentation is “stuck” when it fails to reach the desired conversion level of sugar, usually coming to a halt somewhere below 10 °Brix. It does not refer to a failure to start,

Careful attention must be paid to fermentation to achieve great wine. We gathered experts from four different yeast laboratories to glean advice on selecting yeast strains, co-inoculation, optimal fermentation conditions, and more.

Fermentation is a chemical reaction that takes place when yeast turns sugar into carbon dioxide and alcohol. Obviously, this is a critical part of the entire process. A yeast cell will turn

Malolactic fermentation (MLF) is a secondary fermentation occurring when malolactic (ML) bacteria become active in the presence of malic acid. Bacteria may be present naturally in fresh grape juice or wines. It

Many hobby winemakers believe that fermentation temperature control is beyond their reach — but this isn’t so! Discover how to keep temperatures in the proper range.

This cooling setup keeps wine must within just a few degrees of target temperatures.

There are temperature ranges advisable for fermenting all wine styles, but how does each end of that range affect the aroma, taste, and body of your wine?

For those that would like to start getting a better handle on the fermentation temperature of their wines, you’ve found the right spot.

Explore the options for your first fermentation vessel.

A quick explanation of what malolactic fermentation is, and how/when you may want to do it.

Learn how to stop fermentation before reaching dryness, plus when and why a winemaker may wish to do so.

Wild or native yeasts, according to a general definition, occur naturally in the air or on surfaces. While the word, ‘wild’ might give the romantic impression that winemaking’s native yeasts come from

There once was a time when MLF only happened spontaneously in winemaking. These days, however, winemakers have more choices when it comes to performing MLF.

In the fourth installment of our year-long series about how homemade wine is made using home-grown grapes in Upstate New York, it’s time to check on finished fermentations and prune the grapevines.

When Ray Charles and Betty Carter sang the definitive version of Frank Loesser’s song “Baby, It’s Cold Outside,” it’s a pretty sure bet that home winemaking was the last thing on their

The heat of summer can lead to problems when it comes to winemaking. When the temperature of your fermenting wine becomes excessive, your resulting wine could develop off flavors, off aromas or

The grapes and apples are picked, crushed and pressed. Everything is a go for fermentation. Except it’s too hot! You want a cool fermentation, around 60 °F (16 °C), but the coolest

It was early August 1988. My mother lived near Temecula, California on a property with 100 Cabernet Sauvignon vines. My husband and I were bringing the small vineyard back to life after