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AWARD WINNING ORGANICALLY PRODUCED WINES |
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| Malolactic
Fermentation |
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Malolactic fermentation
(MLF) may sound mysterious, but it's a
technique every winemaker should master.
It is quite different from "regular"
fermentation, in which yeast convert sugar
into alcohol. MLF involves bacteria instead
of yeast, and it usually begins when primary
fermentation is complete, around 0°
Brix.
Malolactic fermentation is conducted by
Leuconostoc bacteria cultures. These bacteria
convert malic acid, which is naturally
present in fruits like grapes and apples,
to lactic acid. This reduces the acidity
of the must and improves the flavour of
your wine. After MLF, the wine's flavour
profile is more smooth, round and complex.
Malolactic fermentation can occur spontaneously,
but it's best to conduct it yourself.
MLF is generally used for dry red wines
but can also enhance some dry white wines,
such as Chardonnay, Sauvignon Blanc and
Pinot Gris. MLF is not recommended for
sweeter wines, like Riesling, Gewürztraminer
and Muscat.
Malolactic bacteria are finicky about
their conditions. They aren't tolerant
of high alcohol, high sulphur dioxide,
low temperatures and low pH. High-acid
grapes make it difficult to cultivate
Malolactic bacteria; in general, it will
work in red wines with a pH of 3.3 or
higher and in whites with a pH of 3.1
or above.
The most-accepted rule of thumb is to
wait until the end of primary fermentation
before adding the culture. Malolactic
activity can be detected by the presence
of tiny carbon-dioxide bubbles. When the
bubbles stop, MLF is complete. This should
take one to three months. |
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