🎤 Today, we give the floor to Robert Smith, winemaker from Quixote Winery in the Stags Leap district of Napa Valley. 🍇 Robert has been using Lallemand Oenology products through Scott Laboratories for about 10 years to produce wines from his 27 acres of grapevines. 🎬 He shares his experience with...

To Butter or Not to Butter... One notable byproduct of malolactic bacteria (other than lactic acid!) is diacetyl, a compound that imparts buttery or popcorn-like aromas. While some aim to promote this character in their wines, others may prefer to minimize it. Read on to learn more about winemaking...

Malolactic Fermentation Feasibility: Factors Affecting Ease of MLF There are several factors that influence malolactic fermentation (MLF). This includes obvious factors like alcohol, pH, and SO2 but also includes less obvious factors like alcoholic fermentation difficulty, yeast nutritional...