CONDUCTING A SUCCESSFUL MALOLACTIC FERMENTATION

PARAMETERPA RECOMMENDATION ACTION pH Between 3.20 and 3.50 Acid addition after cold soak Grapes FrFruitu condition Visible rot, off odors Sorting

SOSO2 < 40 mg/L total for white Minimize SO2 by using sound grapes Crush/Destem < 70 mg/L total for red Maceration PPoPotentialt alcohol < 13.5 % Harvest parameters

Yeast strain Use yeast strain that is compatible with ML bacteria Check with yeast supplier Alcoholic YeY a Fermentation Inoculation strategy Ino 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 Temperature 64-71°F (18-22°C) Inoculate while wine still warm from primary ferment Malolactic T em Temp-controlled cellar/tanks Fermentation SO2 < 5 mg/L free NO SO2 additions until MLF complete SOAlcohol Alc < 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 pH (not recommended during MLF) Be alert to microbial spoilage issues if you have a high pH Nutrients Consider ML nutrients if vineyard lots have been Follow manufacturer recommendation Nu problematic in the past or you used high nutrient demand yeast strain Conduct MLF on yeast lees Keep wine on light lees during MLF MLF progress Regular monitoring ML Paper chromatography, enzymatic analysis, external lab Microscopic examination for Lactobacillus, analysis Pediococcus If presence of spoilage bacteria consider lysozyme and Monitor VA as indicator of spoilage bacteria re-inoculation after 2-3 weeks PCR analysis Malic acid < 30-50 mg/L Confirm with enzymatic assay or external lab analysis before making SO2 addition Post Fermentation MLFML completion & Aging