date:Jun 10, 2014
grape juice instead of wine, the time of this fermentation phase is considerably decreased. Typically with NoVA, malolactic fermentation is managed in 1 to 3 days as opposed to 3 to 12 weeks today. The wines go through malolactic and alcoholic fermentation within 10 days and are then microbiologically stable.
According to Chr. Hansen, in warm climate regions, red wines are frequently spoiled by indigenous flora from different moulds, yeasts and bacteria species that bring a high frequency of do