Conducting a Successful Malolactic Fermentation

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CONDUCTING A SUCCESSFUL MALOLACTIC FERMENTATION PARAMETERPA RECOMMENDATION ACTION Grapes pH Between 3.20 and 3.50 Acid addition after cold soak FruitFru condition Visible rot, off odors Sorting Crush/Destem SO2SO < 40 mg/L total for white Minimize SO2 by using sound grapes Maceration < 70 mg/L total for red PotentialPPot alcohol < 13.5 % Harvest parameters Alcoholic YeastYeY a strain Use yeast strain that is compatible with ML bacteria Check with yeast supplier Fermentation InoculationIno strategy Inoculate with starter culture Direct, Step 1, or Build up: follow manufacturer Timing Post-alcoholic fermentation recommendation Strain Consider strains recommended for certain Strains available with low pH tolerance, high SO2 tolerance difficult wine conditions and high alcohol tolerance Malolactic TemperatureTem 64-71°F (18-22°C) Inoculate while wine still warm from primary ferment Fermentation Temp-controlled cellar/tanks SO2SO < 5 mg/L free NO SO2 additions until MLF complete AlcoholAlc < 13.5% Consider higher alcohol tolerant ML strain Use acclimatization steps for culture prior to inoculation pH 3.20 to 3.50 Acid adjustment if necessary (not recommended during MLF) Be alert to microbial spoilage issues if you have a high pH NNutrientsu Consider ML nutrients if vineyard lots have been Follow manufacturer recommendation problematic in the past or you used high nutrient demand yeast strain Conduct MLF on yeast lees Keep wine on light lees during MLF MMLFL progress Regular monitoring Paper chromatography, enzymatic analysis, external lab analysis Microscopic examination for Lactobacillus, If presence of spoilage bacteria consider lysozyme and Pediococcus re-inoculation after 2-3 weeks Monitor VA as indicator of spoilage bacteria PCR analysis Post Fermentation MLFML completion Malic acid < 30-50 mg/L Confirm with enzymatic assay or external lab analysis before & Aging making SO2 addition.

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Malolactic Fermentation in Red Wine
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