Basically, MLF (malolactic fermentation) is a secondary fermentation that takes place after the yeast fermentation is complete, where a specialized bacteria strain is introduced into the wine. In some ...

CONCORD — At a recent class on fermentation at Verrill Farm, we learned about bacteria, gases, acidity, salt brine, burping, bad fuzz, fizz, mold, and rot. Yes, the relevant vocabulary for the process ...

Why does one bar of chocolate taste so smooth and fruity while another flat and bitter? This variation in flavour is due to the unpredictable and mysterious nature of the cocoa fermentation process.