Explaining Malolactic Fermentation for WSET Levels 3 and 4

[@AmiranBokhua]

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

[@WineWithJimmy]

Glad it was helpful!

[@Keyton_arc]

Awesome and comprehensive.

[@WineWithJimmy]

Thank you!

[@piotrwojdelko1150]

I have learnt here quite a lot

[@dianegreen6191]

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

[@WineWithJimmy]

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

[@bluejesper]

Brilliant as usual Jimmy! Thanks!

[@WineWithJimmy]

Cheers!

[@jeannettejones2311]

I love this channel! Jam packed with solid info!

[@WineWithJimmy]

Glad you enjoy it!

[@oddknudsen1194]

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

[@WineWithJimmy]

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

[@uk.leonardosants]

Thank you Jimmy.

[@WineWithJimmy]

My pleasure

[@Christian-ve1wi]

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]

Absolutely, do it!

[@Christian-ve1wi]

@@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 .

[@hsrenterprises]

Great content thanks so much!

[@WineWithJimmy]

:-)

[@fabiocardarelli5814]

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

[@mariamiguel1636]

Very interesting. Thank you

[@WineWithJimmy]

Glad you enjoyed it

[@arturschop]

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]

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.