Malolactic Fermentation question I have

[AFW]

Okay this is my first time using Malolactic Fermentation (MLF) so I have been researching this bacteria.
I recently stumbled upon this Label Peelers blog about MLF. Here is the blog link:https://labelpeelers.com/label-peelers-blog/will-malolactic-fermentation-improve-my-wine/

Because this is my first time and probably do other types of wine I was planning on using my equipment over and over will the MLF bacteria remain on my equipment? I have seen the conversation on here about tying to save the bacteria by freezing some of the lees so is this really something?

I do sterilize my equipment with Star-San but will one step or other sterilize products not kill this bacteria?

Not wanting to give bad information here just wondering if this statement is correct.

“What would cause spontaneous MLF? If you have used it in prior batches and do not have separate equipment. Once MLF bacteria is present in your fermenter, hoses or auto siphon, it is almost impossible to eradicate. Also, allowing it to happen spontaneously can just be bad timing.”

Thanks.

 

[mainshipfred]

The guy who wrote this article most certainly knows more about wine making than I do. However I do have to disagree with most of what he says.

It is said that if MLF is done in barrels the next wine will probably undergo it.

I don't buy it for any other properly cleaned or sanitized equipment. BTW, we as home winemakers sanitize not sterilize our equipment.

He apparently works or writes for Label Peelers and trying to sell White Labe liquid cultures. These cultures, which you will find multiple posts of unsuccessful inoculations have lower tolerances than dry cultures.

Lastly, I can't confirm one way or another but it is said that once a pack of culture is open it cannot be saved.

Hope this helps and I don't get many conflicting comments.

 

[Ohio Bob]

I agree. It’s been said that sulphites can inhibit/kill the MLF bacteria. If so, how can MLF bacteria infect everything and be unable to be removed?

 

[winemaker81]

I'm on the same page as Fred & Bob, for the same reasons.

The article contains generalities, such as the PPM of sulfite, temperature, and pH. I researched various MLB strains and there is not a single threshold for anything. Different strains have different tolerances.

Given the lack of SO2 and pH tolerance for MLB, I seriously doubt that metal, glass, or plastic (using the term generically to include tubing) will retain MLB if rinsed with any sanitizing agent, and definitely not with a K-meta solution.

Barrels? Maybe. It depends on how they are cleaned. I'd be thrilled if my barrels would retain MLB, as it would save me $$$ each year, but I'm not expecting it.

I've had folks tell me that every red wine undergoes spontaneous MLF. Each time I ask: if that is so, why do so many people struggle to get MLF to complete? So far, no one has provided an answer to that question.

I don't claim to be an expert or even knowledgeable in MLF/MLB. However, based upon knowledge of the chemistry and biology of winemaking, simple logic appears to refute these claims. If I'm wrong, I'll cheerfully listen to an explanation.

@AFW, unless someone can post a counter-example, I don't expect you to have a problem.

 

[AFW]

Thanks guy for your replies! I clean and use Star-San and not worry about it.

 

[BarrelMonkey]

I agree that the risk as stated seems to be overblown. As others have noted oak barrels may harbor ML bacteria, particularly if they are not steamed in between uses. (I am using a 1-year barrel for my 2024 pinot noir which previously contained wine that was inoculated with MLB; I noticed that there was a telltale 'crackling' in the barrel before I added my ML culture this year. But I can't categorically say that it was surviving MLB from the barrel or whether the activity was due to microorganisms that acem in with this year's harvest...)

I wouldn't be overly worried about hoses, racking canes etc harboring MLB, though I might be inclined to use a more rigorous sanitation protocol such as soaking in sodium percarbonate followed by an acid rinse.

I work part time in a winery and we often have some white wines in the cellar that have been inoculated with MLB and others that we specifically don't want to undergo ML. We steam barrels in between uses and there is never any concern that we have to segregate the ML from non-ML barrels. And there is certainly no concern about contamination via hoses, pumps etc - we routinely use the peroxycarb/acid cleaning protocol for hoses and pumps and if we want to be extra clean, do a final clean in tartaric acid containing KMBS/K-meta.

 

[cmason1957]

I will add my personal experience. I generally do mlb on several batches each year. I exclusively use glass carboys. I have never had a spontaneous Malolactic fermentation. I do clean well with oxyclean free and kmeta with acid added.

I have always doubted how easily mlf might start.