Malolactic Fermentation

[sdelli]

I have done quite a bit of Malolactic but never seen one respond as well as this one! It is two weeks into it and still very aggressive! This is from must not juice....



Sent from my iPhone using Wine Making

 

[Pumpkinman]

Yep, I've had fairly aggressive MLF as well.

 

[Enologo]

Is there a step by step for MLF anywhere?

 

[Boatboy24]

Is there a step by step for MLF anywhere?

This is a really good read, IMHO.

http://www.morebeer.com/public/pdf/wmlfinfo.pdf

 

[cmason1957]

This is one, written by a much esteemed member of this community.

http://www.winemakingtalk.com/Malolactic-Fermentation.html

 

[Enologo]

Thanks, just what I was looking for and some other reference material it seems I will need. I haven't attempted an MLF yet but am hopping to as soon as gather some of the required supplies. Hopefully in time for the Chilean juice.

 

[Pumpkinman]

MLF isn't as difficult as it is made out to be, it is always best to know the tolerances of the particular Malolactic bacteria that you select, these tolerances can be found on the manufacturers website. Along with the tolerances, you will find the sensory contribution of the particular MLB, such as added body and mouthfeel, and so on.
I usually select Lalvin MBR 41 because of the following:
• Pure strain of Oenococcus oeni
• pH tolerance: >3.1
• Wide range of temperature tolerance: 16°-24°C (61°-75°F)
• MLF kinetics: moderate
• Alcohol tolerance: excellent
• Higher SO2 Tolerance
• Low VA production
• Low Nutrient demands
• Reduction of acetaldehyde content resulting in better SO2 efficiency (reduces SO2 needs)

A step by step would be:

Hydrate the MLB with Acti-ML, a Malolactic nutrient used during rehydration, think of it as the same as Go-Ferm when hydrating yeast.
Pitch the MLB into the wine either after fermentation is complete, or towards the end of the alcoholic fermentation, then stir gently to evenly distribute the bacteria and minimize the oxygen pickup.
Add Opti Malo Plus, a MLB nutrient to the wine and stir.
I stir the wine once or twice a day, for the first 3-4 days, to stir up the lees, the MLB will use it as a nutrient as well.
At this point it is a waiting game, you may or may not see visible signs of MLF, do not panic if you don't see the airlock bubbling away like is does when fermenting, you will probably see tiny bubbles forming in the neck, you may see them coming up the side of the carboy, or, you may see an active MLF, it really depends on the MLB, the temp and the wine, MLF can take 2-3 months at cooler temps, this is totally normal.
I would invest in a Chromatography test kit, but don't really bother testing for the 3 weeks to a month, patience is the key.

 

[Droc]

So if you pitch toward the end of fermentation and you ferment to dry in the primary would you leave it in the primary for MLF or can you rack into a carboy after alcoholic fermentation is complete? I'm also planning on doing this to my first batch of wine from grapes and don't want to mess anything up.


Sent from my iPhone using Wine Making

 

[Pumpkinman]

Personally, I wait until fermentation is complete and I've racked to a carboy, at this point I pitch the MLB and add the Opti-Malo. Do not add any meta before racking to the carboy after fermentation is complete, you will stabilize the wine after MLF.
The main thing is to purchase a good MLB, VP 41, MBR 31, or Bacchus, I've used others, but these have proved to be the best. Make sure that the carboy stays between 60° -70° depending on the MLB.
Don't worry too much about MLF, it is really as easy as fermenting, most winemakers new to MLF will get stressed about the length of time needed to complete MLF, or the fact that they may not see an active fermentation, I forget about it and come back in a few weeks to see if there are any bubbles in the neck, I won't run a Chromatography test for at least a month or so.

 

[Droc]

I'm actually looking forward to the longer time as it means I don't have drinkable wine sitting around aging mocking me.


Sent from my iPhone using Wine Making

 

[sdelli]

Want to get into it deeper...... Here is the link of the complete definition and background. And if you dig deeper into it you can find what culture to use that creates the amount of diacetyl that you are looking for...... Every culture gives different results.

http://en.wikipedia.org/wiki/Malolactic_fermentation

Sam

 

[Pumpkinman]

I'm very skeptical on Wiki, there are no checks and balances to verify the info, I haven't checked the link, but here is one from Scott labs: http://www.scottlab.com/uploads/documents/technical-documents/880/ChoosingTheRightMLBacteria.pdf

 

[sdelli]

I agree but there is another link I cannot find it just now that describes the different cultures and how much diacetyl is produced by them to effect the type of roundness you are looking for.....


Sent from my iPad using Wine Making

 

[berrycrush]

I'm very skeptical on Wiki, there are no checks and balances to verify the info, I haven't checked the link, but here is one from Scott labs: http://www.scottlab.com/uploads/documents/technical-documents/880/ChoosingTheRightMLBacteria.pdf

Nice chart. It should include another row: "Impact on color", that would be very interesting.

 

[Enologo]

Personally, I wait until fermentation is complete and I've racked to a carboy, at this point I pitch the MLB and add the Opti-Malo. Do not add any meta before racking to the carboy after fermentation is complete, you will stabilize the wine after MLF.
The main thing is to purchase a good MLB, VP 41, MBR 31, or Bacchus, I've used others, but these have proved to be the best. Make sure that the carboy stays between 60° -70° depending on the MLB.
Don't worry too much about MLF, it is really as easy as fermenting, most winemakers new to MLF will get stressed about the length of time needed to complete MLF, or the fact that they may not see an active fermentation, I forget about it and come back in a few weeks to see if there are any bubbles in the neck, I won't run a Chromatography test for at least a month or so.

If you do the inoculation of the MLB after you have racked to secondary and it takes 3 months to complete do you worry about the lack of meta? I'm guessing that's where the testing comes in??

 

[sdelli]

If you do the inoculation of the MLB after you have racked to secondary and it takes 3 months to complete do you worry about the lack of meta? I'm guessing that's where the testing comes in??

Hmmm.... It usually takes mine anywhere from 4 to 6 weeks to complete in the secondary. I have left it as long as 8 weeks no problem... You need to test to verify completion. 3 months is way too long!


Sam

 

[Pumpkinman]

Sam,
3 months is not way to long if the MLF is active, temperature will greatly affect this. I have 5 batches of wine that has been going through MLF since October, I've had it in my cellar since then and it had almost completely stopped sue to the cold temps. Since then I've added a heat source and it is still actively going through MLF, this has been verified not only by eye, but also by 3 separate chromatography tests.

 

[sdelli]

Wow! Never seen mine go that long.... Any danger in having it so long unprotected?


Sam

 

[Pumpkinman]

As long as the MLF is active, no.

 

[Enologo]

Sam,
3 months is not way to long if the MLF is active, temperature will greatly affect this. I have 5 batches of wine that has been going through MLF since October, I've had it in my cellar since then and it had almost completely stopped sue to the cold temps. Since then I've added a heat source and it is still actively going through MLF, this has been verified not only by eye, but also by 3 separate chromatography tests.

Do you rack at all during this time or leave it on the lees? If racked will it interrupt MLF??