If you love Moscato, you’re not alone. It is a white wine variety that has been enjoyed for centuries. If you still aren't satisfied with your results, there are easy changes you can make to your process that can help. How, and in what you ferment your Moscato makes a big difference. 

Moscato is mostly fermented in either in stainless steel tanks or oak barrels. Both affect the overall flavor profile, and neither are practical with kits, fresh juice or grapes in small batches. However, what if there were simple and inexpensive fixes that would help?

California Moscato is mainly fermented in stainless steel and typically has a lighter body, crisp acidity, and aromas of white flowers, citrus, and honey. It has a sweet taste, with notes of peach, apricot, and golden apple, and a light effervescence. Small batch winemakers cannot utilize large tanks, but you can substitute stainless steel brew pots. The 8-gallon pot is perfect for a wine kit. 16-gallon pots are also readily available.

There are two advantages with stainless steel. First, stainless steel is entirely neutral and preserves the intrinsic characteristic of the grape. Of course, your plastic fermenter will do the same thing but there are important differences when it comes to fermentation temperature. Plastic is a natural insulator and retains more heat. Stainless has better heat transference which will allow you to more easily ferment at lower temperatures. The low end of the spectrum better preserves those delicate floral and mineral characteristics, and a few degrees matter a lot.

In Italy, oak is the norm for Moscato fermentation. Unlike stainless or plastic, oak barrels add more complexity, but this technique is also not practical for the small batch winemaker. Moscato fermented in oak has a heavier body, and it loses some of its crispness. It is typically sweet and fruity with notes of honey, apricot, and peach. Oak barrel fermentation adds a subtle smokiness and hints of vanilla and spices. Overall, the flavor is rich and balanced, with a lingering finish.

An easy fix for the home winemaker is for you to add oak. You can use either chips, cubes or spirals during primary. There are a variety of different intensities and types of oak at your disposal. Also, how much you add will obviously make a big difference.

There is a secondary fermentation process you can also employ, but only if you are working from fresh Moscato grapes. In California, many wineries use malolactic fermentation to create a smoother flavor. Malolactic fermentation (MLF) is a process that is often used in winemaking to increase complexity and texture. MLF changes the tart and acidic malic acid into a softer and rounder lactic acid. This reduces the wine’s acidity which is why it is detrimental with kits and fresh juice. Kits come readymade with acidity adjustments. Fresh juice is usually lacking in acidity and MLF just reduces it more. But if you are working from Moscato grapes, MLF can take your wine to the next level. MLF bacteria is widely available for small batch winemaking.

You can not only try these techniques, you can also combine them. If you prefer California Moscato, you can ferment in a stainless-steel brew pot but have the option to add some oak. If you ferment in plastic and opt for higher temperatures with an oak addition, your Moscato will be more like a fruitier and fuller-bodied Italian Moscato. If you want a softer creamier result and are working from fresh grapes, try MLF.

Your Moscato's characteristics can vary greatly depending on your fermentation techniques and your desired results are ultimately about what you like to drink. Regardless, now you have some options the next time you make Moscato. The right tweaks and considerations can make all the difference. Good luck!

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