Lysozyme, Adding Sugar, and Oak Alternatives

Get some pointers and considerations a winemaker needs to keep in mind when topping off your aging wine vessels. The Wizard also answers questions on fining agents and malolactic fermentation after cold stabilizing a wine.

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