SC - Crabapples vs. apples
Mordonna22 at aol.com
Mordonna22 at aol.com
Sat Mar 11 10:46:21 PST 2000
Have yet to find documentatin on the kids of sugars found in crabapples, but
I have found that crabapples are as good a source as any other apple variety
for malic acid, which is necessary for malo-lactic fermentation. Malo-lactic
fermentation is a third fermentation, which _may_ occur after a wine has been
bottled and put aside for over a year to age. It is only possible in the
presence of malic acid, and bacillus gracile bacteria. Malo-lactic
fermentation converts malic acid into lactic acid, which process improves the
wine and gives it a cleaner, fresher taste.
Mordonna the Cook,
SunDragon's Western Reaches
Atenveldt
(m.k.a. Buckeye, AZ)
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