Hi,
After a recent wine appreciation course, I noticed that many of the wines I liked had a "buttery" flavour which was attributed to malolactic fermentation.
While browsing around, I came across this which basically suggests that malolactic + potassium sorbate bad:
Has anyone here taken a kit through malolactic fermentation, or are there any kits that are designed for this and come with a malolactic culture?
Perhaps alternatively, there is a mechanism to break down the potassium sorbate?
Both kits I have bought recently contain pot sorb in the ingredients.
Googling through this group there were a few interesting threads about this like this:
Which suggests that kits contain mostly malic acid, which would mean that you would nuke the acidity if you were to take a kit through mal ferm.
The two kits I have, however, have citric acid listed before malic in the ingredients which suggests otherwise to me.
Any thoughts appreciated.
jp