|
Malic acid is one of the acids found in grapes, though tartaric acid is the most dominant one. After alcoholic fermentation has completed in wine, malic acid is still present, and a secondary fermentation is needed so that it doesn’t happen spontaneously in the bottle. A malolactic fermentation is initiated either during or just after alcoholic fermentation, by the addition of a bacteria that converts malic acid to...drum roll please...lactic acid.
You might consider using some cheap wine as a patina source since it contains both tartaric acid and lactic. Some winemakers add citric acid prior to bottling to “bump” the acid up just a bit, so potentially you might be getting 3 types of acid in wine.
Speaking of citric acid as a source of potential patina-ing, have you tried the different citrus fruits?
Lastly, Gene Chapman advised in one of his books, that one should take a new carbon steel knife and “...cut up a couple of potatoes,” to give the blade an aged look. Not up on my potato chemistry, but there must be something in them to cause a Gene to recommend them for contributing to blade aging. Anybody heard from Gene in a while?
|