SC - Crabapples vs. apples

[Mordonna22 at aol.com]

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)