Lysozyme, Adding Sugar, and Oak Alternatives

The Wizard explores the many sensations that tasters experience as a wine goes from grapes, through fermentation, and into the early stages of aging; in order to be a better judge of a wine’s character when finished. Also, a reader has a question about properly adding acid to a barrel.

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