One of the most important processes impacting biological and organoleptic stability in wine is the so-called malolactic or secondary fermentation. Through this process, the wine sheds acidity, grows smoother and acquires more complex, mature flavours. Here you will find some key points to fully understand and control malolactic fermentation.

New analysis for CDR WineLab®. The wine and must analysis system by CDR can now monitor the parameter of acetaldehyde. The new test enebles wineries to monitor acetaldehyde values during the winemaking process. It is very useful and and significant for the micro oxygenation treatment. Read the introductin of Simone Bellassai, CDR WineLab® Specialist.

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