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The good news is that most wines that you can buy off the supermarket shelf don’t contain a lot of yeast cells; if they did, the wines would look cloudy and might even re-ferment in the bottle.
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Sometimes we get several questions that revolve around a similar theme. The Wine Wizard had several questions this go-round on volatile acidity and malolactic fermentation. She provides some specifics for winemakers who have bigger picture problems on their hands.