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My understanding is that Mycoderma requires Oxygen. If the wine is properly topped up, the CO2 from MLF should provide protection. I made the mistake once of calling it quits on a partial MLF and the tartness of the Malic Acid remained ever present. I ended up using the wine for Sangria.

[QUOTE="HangenOn, post: 519594, member: 24363"] My understanding is that Mycoderma requires Oxygen. If the wine is properly topped up, the CO2 from MLF should provide protection. I made the mistake once of calling it quits on a partial MLF and the tartness of the Malic Acid remained ever present. I ended up using the wine for Sangria. [/QUOTE]

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Wine Making
Wine Making from Grapes
Need MLF advice