Event

Oh No Let's Go Malo Lactic!

For this Barnyard Event we have recruited the General Manager of UVA Wines (Lucy) to provide us with impeccable examples of Malolactic fermentation in wine and cider. Mister Moo will bring the cheese. Together, we will explore the smells, tastes and textures of this fermentation process. It is gonna be like butter baby!

The following was copied from wikipedia:

Malolactic fermentation is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes run concurrently with it. The process is standard for most red wine production and common for some white grape varieties such as Chardonnay, where it can impart a "buttery" flavor from diacetyl, a byproduct of the reaction.

The fermentation reaction is undertaken by the family of lactic acid bacteria (LAB); Oenococcus oeni, and various species of Lactobacillus and Pediococcus. Chemically, malolactic fermentation is a decarboxylation, which means carbon dioxide is liberated in the process.

Malolactic fermentation tends to create a rounder, fuller mouthfeel. Malic acid is typically associated with the taste of green apples, while lactic acid is richer and more buttery tasting. Grapes produced in cool regions tend to be high in acidity, much of which comes from the contribution of malic acid. Malolactic fermentation generally enhances the body and flavor persistence of wine, producing wines of greater palate softness. Many winemakers also feel that better integration of fruit and oak character can be achieved if malolactic fermentation occurs during the time the wine is in barrel.

The following is not from wikipedia:

holy shit, wines and cheese are like cousins because they both have lactic acid in them!!!

MUST BE 21 to purchase ticket and enter the event.