Lactic acid in winemaking results from malolactic fermentation, where malic acid in wine is converted to lactic acid by bacteria. This conversion softens the wine’s acidity, adding complexity and creating a smoother, rounder mouthfeel. Lactic acid is also responsible for buttery or creamy flavours in some wines, particularly in oak-aged […]
Wine Component
Phenolics refer to a group of chemical compounds in wine derived from grape skins, seeds, and stems, including tannins, color pigments, and flavour compounds. They influence the color, taste, mouthfeel, and aging potential of wine. The extraction and management of phenolics are crucial aspects of winemaking, affecting the wine’s overall […]
Pyrazines are chemical compounds responsible for the vegetal or herbaceous aromas in some wines, notably those made from Cabernet Sauvignon, Merlot, and Sauvignon Blanc. These aromas can include bell pepper, grass, or green bean, depending on the wine’s concentration of pyrazines. The presence of pyrazines is influenced by grape variety, […]