In article .com>, Ben
Rotter > writes
>> I am grateful for that information, but unfortunately I am unable to
>> unscramble the jargon. Could you please explain it in plain English?
>
>When yeast cells die they break down, releasing their "guts" into the
>wine. Some compounds from the "guts" can be beneficial to the wine by,
>for e.g., providing nutrients for malolactic bacteria, enhancing
>tartrate stability, modifying flavour, and/or increasing mouthfeel.
>
Thanks again Ben. Is that malolactic bacteria the same as the one which
causes malolactic fermentation [MLF?]
--
Alan & Joan Gould - North Lincs.