I've searched here and haven't seen a good discussion of adding (to low wines I assume) relatively pure acids for ester production. Most discussions are about getting the right bacterial infections to produce acids i.e lactic acid, butyric acid, etc. to produce favorable esters. I'm wondering if anyone here has experimented with foregoing the bacterial infections and just using the acids directly. The upside that I can see is that it would be repeatable. The downside might be that there are other chemicals that the bacterial infections produce.
While I'm sure that there are scholarly papers on this (in the synthetic flavor industry) I'm looking for direct experience pertaining to our procedures.
Thoughts and discussion?
Pure acids and ester production
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