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The Swiss Army Knife of Winemaking, Part Two

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Higher Ed

The Swiss Army Knife of Winemaking, Part Two


The Romans observed that wine left on the dead yeast cells contributed to a wine’s complexity and weight—but why it had that effect was only understood centuries later. Louis Pasteur might have been the first to get close to understanding why they did what they did, but most likely the mysteries of sur lies aging weren’t fully unveiled until the 1960s when the story behind malolactic fermentation was told.