No, not written by me you'll be glad to hear but by a 'microbial enologist' called Erika Szymanski in the online wine magazine Palate Press. And who has done such a good job of it that even a layman like me can follow it (just).
Well worth reading - although I can't resist one small dig - which is about the yeast and bacteria manufacturing company Lallemand referring to their product ProMalic® as 'naturally' lowering juice acidity. You can read more about their product range here and here. (I was particularly fascinated by the products Booster Rouge and OptiRed.)