Removes protein haze but also reduces flavours. Renders a wine 'heat stable'. Wines exported to tropical countries or in non refridgerated containers will therefore not become cloudy. C. Microbiology - for example, examining the fermenting wine under microscope to determine if the yeasts are growing or looking out for spoilage bacteria or starting a culture of leuconostoc oenos bacteria in order to innoculate the wine for malolactic fermentation. As a result, the wine takes on a smoother texture.
Malolactic fermentation is monitored by paper chromatography or via enzymatic analysis.
Acetobacter is the undesirable bacteria. MLF is often desirable in cool climate wines. It occurs naturally or can be induced by innoculating the wine with a culture. For example, experimenting with different kinds of oak or working with the viticulturist to determine how much of wine made from vineyard 'lot A' should be blended with wine made from vineyard 'lot B' so that the ultimate blend shows off the best combination of the 'terroirs' in the blended wine Taking action to detect and correct faults in wine such as hazes, the presence of hydrogen sulphide, volatile acidity, colour taints, tannins, etc. Wine Diamonds - Sometimes, when you pour out a chilled white wine, you may be find tiny crystals in the bottle or on the cork.