Tag Archives: Naked Fermentation

Naked Fermentation: Bidding Farewell to Malic Acid?

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In 2010 Rajat Parr tested one of his winemaking theories. He believed sulfur added to newly harvested grapes stripped the subsequent wine’s immunity and aging potential. By blanketing the grapes with protectant, and killing off many organisms, the grapes’ natural immunity is also stripped. A wine would be more whole, longer lived, and complex if the grapes finish native fermentation naked. Rajat arrived at this Read More →