Excluding bacteria that can eat malic acid and turn it into lactic acid is the only way to make sure you don’t get refermentation in the bottle.
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Most top-scoring red wines made in the U.S. are bottled after 18–24 months in barrel.
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Excluding bacteria that can eat malic acid and turn it into lactic acid is the only way to make sure you don’t get refermentation in the bottle. Already a member? Log In