The natural tannins and phenols in the wines often make the dry wines too harsh and astringent to drink. One of the advanced aging techniques is to introduce a bacteria culture that will convert these harsh bio-chemicals into a much buttery milky lactic acid and malic acids. The link below has some useful tips on how to achieve the same.

This is an advanced ageing concept for wine makers

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21 years of experience in Home Brewing and author of Arishtam (India's first homebrew Guide Book).

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