Agence France-PresseFebruary 25, 2014 20:33
Chateau Paradise or Chateau Rotgut?
Why is it that one wine can be exquisitely smooth, and another stomach-turningly tart?
Oenologists say the answers are many, but one factor is a germ that helps to lower a wine's acidity.
Known by its Latin name of Oenococcus oeni, the useful bug is a so-called lactic acid bacterium.
It is widely involved in the second fermentation stage in red wines, and in some white and sparking ones too, after a first fermentation -- turning grape sugar into wine -- has taken place.