Explaining Malolactic Fermentation for WSET Levels 3 and 4

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Explaining Malolactic Fermentation for WSET Levels 3 and 4
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Chief Taster and owner of West London Wine School, South London Wine School, and Streatham Wine House, Jimmy Smith, takes you through another episode of his series on Wine Terminology. This episode is all about the mysteries of Malo-Lactic Fermentation and how this affects the flavors of wine.
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Пікірлер: 24

@bluejesper Ай бұрын

Brilliant as usual Jimmy! Thanks!

@WineWithJimmy Ай бұрын

Cheers!

@dianegreen6191 2 жыл бұрын

Amazing knowledge and excellent delivery of information. Thank you. You know your stuff!

@WineWithJimmy 2 жыл бұрын

I appreciate that! Glad it was helpful - welcome to the channel :-)

@jeannettejones2311 3 жыл бұрын

I love this channel! Jam packed with solid info!

@WineWithJimmy 3 жыл бұрын

Glad you enjoy it!

@piotrwojdelko1150 3 жыл бұрын

I have learnt here quite a lot

@AmiranBokhua 7 ай бұрын

Thanks Jimmy, this video is helpful for me in understanding of Georgian wine

@WineWithJimmy 7 ай бұрын

Glad it was helpful!

@mariamiguel1636 3 жыл бұрын

Very interesting. Thank you

@WineWithJimmy 3 жыл бұрын

Glad you enjoyed it

@uk.leonardosants 2 жыл бұрын

Thank you Jimmy.

@WineWithJimmy 2 жыл бұрын

My pleasure

@hsrenterprises Жыл бұрын

Great content thanks so much!

@WineWithJimmy Жыл бұрын

:-)

@fabiocardarelli5814 2 жыл бұрын

Hi jimmy! Thank you for all the information you are providing. One question, MLC does happen for the rose wine as well? If so what character would add to the finished wine? Thank you

@arturschop 3 жыл бұрын

So, in short: to carry out the MLC the winemaker has to rise the tempreature and ph lvl than add the lactic acid bacteria?

@WineWithJimmy 3 жыл бұрын

Hi Milena - LAB (Lactic Acid Bacteria) is naturally occurring so doesn't necessarily need to be added. But yes, warm temperature ferments, moderate pH levels (natural preferred though can be adjusted through acidification) and also low total amounts of SO2.

@oddknudsen1194 5 ай бұрын

Hi Jimmy. Where can I purchase freeze dried lactic acid bacteria in order to do malolactic conversion here in Portugal.

@WineWithJimmy 5 ай бұрын

I'm guessing you should be able to buy some from your local oenological additive supplier. brands to look out for are Lallemand

@Christian-ve1wi 9 ай бұрын

I came here from homebrewing now I've gone off an a right tangent and now thinking should I go and do the WSET qualifications 🤔🤣

@WineWithJimmy 9 ай бұрын

Absolutely, do it!

@Christian-ve1wi 9 ай бұрын

@@WineWithJimmy thank you for your reply.😊 Do you think someone who's just a homebrewer would benefit from the course? The science is fascinating and I think that's what I'm most curious about. I have no real knowledge of why and how flavours are produced and manipulated and I wonder of the Wset could help me there but what I make at home isn't Grape wine. I mostly make country wines Elderflower, Elderberry,Blackberry and Rhubarb and things growing locally like foraged Nettle, Rose Hips to use as adjuncts in beer and cider. Nothing on any scale just at home. Thanks for your help and I look forward to catching up with the rest of your videos .