Wine Made from Sterilized Must

A problem for those who make their own wine at home is the infection of bacteria that seeps into the must. Wild yeasts and fungi spores can make the end product a flat, sour liquid. Acetic bacteria, on the other hand, can convert alcohol into acetic acid, which turns solution into vinegar instead of wine.

Sterilized Must Wine

That is why home winemakers completely sterilize all their ingredients and equipments before beginning the process. It is a great relief, then, to find sterilized musts in the market. Pure ones are free of all bacteria, including malolactic bacteria. This means that the solution can no longer undergo malolactic fermentation, which serves to convert the sour malic acid of grape must into lactic acid that tastes soft and full.