Mlf?

Paulc · Jan 22, 2011

What is meant by MLF when referring to wine making? I am about to start my second kit and already am daydreaming about getting simply a bucket of juice or fro grapes to try. TIA, paulc

surlees · Jan 22, 2011

MLF is MaloLactic Fermentation. It is usually conducted at the end of primary fermentation by inoculating with MLB (Malolactic Bacteria). It's primary purpose is to remove malic acid which is a sour acid (think green apples). It's not recommended to conduct MLF on kits as the kit maker has already adjusted the malic acid.

If you ferment with raw red or frozen red grapes, you should plan to do it. There are specific requirements for conducting it which I won't go into here. Usually, MLF is only done on red wines, rarely on whites. Be sure to read more about it before you attempt it and again, DON'T TRY IT ON A KIT!

Fred

Wade E · Jan 22, 2011

MLF= Malolactic fermentation. It is the process of adding a malo lactic bacteria to your already fermented win e or just about to be finished ferment wine. This is done to wines that are high in malic acid which can be harsh. Basically it turns the malic acid into lactic acid which is much smoother. This is mainly done to red wine from grapes or Chardonnay but there are some fruit wines that can sometimes benefit from it like blackberry wine. Some wines even though high in malic acid benefit from the higher malic acid and are better left alone like apple wine. Like said above it is not recommended to use on kit wines.

Paulc · Jan 23, 2011

Is there a recommended book that I can read, in addition to cruising this site, to get ready for making my own wine from scratch? It is clear to me I have a lot to learn before I try making my own from scratch. Thanks,

Paulc · Jan 23, 2011

never mind on the book recommendation...I just read thru the link in the beginners section

Amazing what you find when you start at the beginning!

paulc

Randoneur · Jan 23, 2011

Just remember that malolactic bacteria for MLF are very sensitive to kmeta and temperature, you should add the MLF culture as soon as the yeast and primary fermentation have bound up your initial kmeta addition. Keep the temp up in the low to mid 70s and let the wine naturally degas during MLF so it has the CO2 blanket on top of it in the carboy.

Wade E · Jan 23, 2011

Wise advise above. Do not add sulfites after primary fermentation or your malo lactic bacteria most likely wont take. Also, do not use any sorbate if you have done MLF on a wine as they together will produce a geranium smell and taste.