TASTING NOTES An expressive Pinot … The wine was racked to 300 liter French oak barrels (20% new) for malolactic fermentation and aging of 9 months. How to Make Pinot Noir: Fermentation, Barreling, Malolactic Conversion, Aging, Racking, & Finishing April 08th, 2010 Written by Benjamin Spencer This is the second of a two-part series on making Pinot Noir. Malolactic fermentation is a … Malolactic fermentation (MLF) is an integral step in red winemaking that results in a decrease in acidity and can also influence additional wine quality parameters. The barrels are specially created in Burgundy for the Pinot Noir grape and are slightly toasted. Whole berry fermentation took place in open tanks, with punch downs twice daily. Length/Type of Aging: 10 months in 100% French oak, 40% new. Colour Evaluation of Pinot Noir and Merlot Wines after Malolactic Fermentation Carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains. Malolactic fermentation was performed in barrels, and the wine was aged on its lees until racked for bottling. This study examined the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of polymeric pigments. The fermentation temperature was adjusted slightly cooler than normal to allow for better control of extraction and to preserve the delicate fruit that is expected in a Pinot Noir. After primary fermentation, the wine was pressed and then immediately racked onto French and American oak for malolactic fermentation… Pinot noir … ... Pinot Noir …

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