Fun With Fermentation

Writers: Anika, Tyr
Date Posted: 9th December 2014

Characters: Gautrek, Symion, Verob, Nirbolt
Description: Gautrek delivers a lesson on fermentation.
Location: Vintner Hall
Date: month 10, day 17 of Turn 7

Gautrek

"Today we are going to discuss malolactic fermentation," Guatrek said
to his class of senior apprentices, getting varied responses from the
assembled young men. "To begin, let's begin by reviewing some basics.
Would someone please remind the class what primary fermentation
entails?"

Nearly every hand shot up, this being a very simple question. Gautrek
called on a red-haired lad in the front.

"The initial rapid fermentation when about 70% of the sweetener in the
musk is converted by yeast to alcohol. This lasts only 3-5 days,"
Verob answered.

"Exactly so," Gautrek said with a smile and a nod. "This stage is of
course very easy to identify because of the bubbling due to the
release of the gas that is a by-product of the fermentation. The yeast
is quite literally hopped up on sugar and there's a party going on.
Now who can, tell me about secondary fermentation? Symion?"

"This is the slower fermentation, that happens away from air and
reduces the sweetener left after the primary fermentation to alcohol.
This might take up to two weeks," the dark haired boy responded
readily.

"Very good," Gautek responded before turning a stern face to a fair
haired boy at the back of the class. "Did you have something you
wanted to add, Nirbolt?"

"Uh, no sir," the boy replied turning red as he'd just been whispering
to his friend about his plans for restday.

"Then perhaps you'd like to tell us why we need to rack the wine after
primary fermentation?"

"Uh, ta get the gunk out of it, 'cuz no one wants to drink that stuff."

"Well, you are partially correct we do rack the wine to remove the
dead yeast. Who can give me a bit more accurate information? Yes,
Symion, go ahead."

"The alcohol eventually starts killing off the yeast, which falls to
the bottom of the fermentor. If this is allowed to sit too long, it
will start to rot and taint the flavor of the wine."

"Excellent! Now let us move on to malolactic fermentation. Does
anyone know what this is? Yes, Verob?"

"It's part of secondary fermentation isn't it?"

"Well, not precisely. It might occur concurrently with secondary
fermentation. Malolactic fermentation does not break down additional
sweetener, and no additional alcohol is produced."

Symion raised his hand.

With a nod, Gautrek indicated the apprentice could continue.

"It reduces acidity, right? And gives the wine a buttery taste?"

"Yes, quite right. We introduce a very specific bacteria which breaks
down malic acid into lactic acid. In addition to changing the taste
and mouthfeel of the wine it stabilizes the wine. Tomorrow, I would
like each of you to come prepared to tell me why that is.
Additionally, I would like you to list all of the potential benefits
of malolactic fermentation, but for the rest of this class I have a
fun tasting exercise that I hope will illustrate the topics we have
been discussing today."

That announcement brought cheers from the apprentices who had a
tendency to get quite bored with lectures. Symion in particular
sported a big grin as tasting was one of his favorite activities. He
had a knack for identifying and describing flavors.

Gautrek had one of the apprentices pass out tiny tasting cups and
another dry bread with which to cleanse the palate. A third
apprentice placed a pitcher of water and a bucket at each table.
Senior Journeyman Gautrek poured just enough of the first wine into
one of two cups before each student for the apprentice to have a taste
then instructed the class to do just that.

Sputtering and negative comments rippled through the apprentices.
"So, Nirbolt, describe this wine to me and tell me why it tastes like
this."

"Tastes like rotten eggs, prob'ly cuz it wasn't racked."

"Precisely," Gautrek agreed approvingly. "Now please cleanse you're
palates with bread, swish out your cups, and prepare for your second
tasting." Once again the journeyman made his rounds this time pouring
a different wine into each of the two tiny cups. "Alright taste the
first, cleanse your palate and taste the second. Who can tell me which
wine underwent malolactic fermentation?" After giving the class time
to follow his instruction, he called on one of the quieter
apprentices, pleased to see him participating.

"The second?"

"Yes, indeed, now tell me why you say that."

"It tastes better."

Laughter broke out at the young man's response and Gautrek offered a
glare to the group. "That's enough. His answer was an honest one and
did have an element of what I was looking for. In this case the
malolactic fermentation produced a more palatable wine. Can anyone
describe the differences more objectively?"

Silence fell an no one volunteered for some time until Symion raised his hand.

"Go ahead, Symion."

"The first is very acidic and tart with very little body or depth of
flavor. The second is smooth with a nice body. One can get a
pleasant berry flavor with smoky undertones and even a little spice on
the finish."

"Exceptional description, Symion! The malolactic fermentation allowed
for the wine to more fully develop its potential flavor. Now let's
move on to our last tasting. Once again, cleanse your palates and
clean your cups." For the third time, Gautrek moved among the
apprentices pouring white wine into the cups this time. He instructed
the young men to taste and then asked which wine had undergone
malolactic fermentation.

"The second one," Verob answered when he was called upon. "Because it
tastes better, it's sweeter and fruitier."

"The second wine does indeed have a crisp fruity flavor with a sweet
finish. So I have two questions. Did everyone prefer the second?
And does everyone agree that this is the wine that underwent
malolactic fermentation?" There were a few students who preferred the
first of the two white wines but no one volunteered an answer for the
instructor's second question. "You've done very well this lesson,
Symion. What do you say?"

"The first wine was dry but creamy with subtle citrus notes, and kind
of warm toasted nut as well. You could definitely taste the oak, but
it was buttery so I'd say that was the one that underwent malolactic
fermentation."

"And you would be exactly right. In many of our whites we are looking
for that tart crisp flavor to balance the sweet fruitiness of the
wine. We do not want to transform the malic acid into the softer
lactic acid. Only recently have some of us been experimenting with
malolactic fermentation in certain of the dry white wines. The creamy
or buttery taste and mouthfeel can go well with the dry oaken flavors.
Well, it is time to clean up. I hope you've enjoyed this lesson and
don't forget the homework assignment for tomorrow."

As the apprentices cleaned up their cups and tidied the classroom,
Gautrek made a point of stopping to talk to Symion. "I was very
impressed with your participation and input today, Symion. Very good
work."

"Thank you, sir," Symion replied, enjoying the sensation the praise
brought him.

Last updated on the December 23rd 2014

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Fun With Fermentation