Template:Did you know nominations/Malolactic fermentation
- The following discussion is an archived discussion of the DYK nomination of the article below. Please do not modify this page. Subsequent comments should be made on the appropriate discussion page (such as this nomination's talk page, the article's talk page or Wikipedia talk:Did you know), unless there is consensus to re-open the discussion at this page. No further edits should be made to this page.
The result was: promoted by Hawkeye7 (talk) 02:29, 23 May 2013 (UTC)
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Malolactic fermentation
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- ... that the "buttery" flavor associated with Chardonnay is created by bacteria (pictured) as a by-product of malolactic fermentation?
5x expanded by Agne27 (talk). Self nominated at 05:51, 15 May 2013 (UTC).
- I think it's fine. Article significantly expanded (more than 5X), with decent hook. Too bad Sauvignon blanc will likely never get expanded enough to have a DYK on the origin of the "cat pee" quality described in wine tasting! ~Amatulić (talk) 06:49, 15 May 2013 (UTC)
- Minor request- It's not a huge thing and certainly not worth creating a special holding section, but May 23rd will be International Chardonnay Day. It's mainly just a wine blogger and twitter event but it would be nice if this ran on the 23rd, preferably in the US timezone. Again, not a biggie if it doesn't play out. AgneCheese/Wine 08:17, 15 May 2013 (UTC)
Approved for 23 May Article new enough, long enough. Hook verified against p. 139 of quoted academic paper on "Effect of wine type on the detection threshold for diacetyl". QPQ done. Article fully fermented, I mean referenced. Image appropriately licensed. Good to go. Hawkeye7 (talk) 21:51, 20 May 2013 (UTC)
