The success and stimulation of the fermentation is dependent on a number of different factors. In general, it’s recommended not to rack a wine until the MLF is complete, however). Wait until the must has reached 0º Brix before inoculating with the ML bacteria. If you are working with a red wine, then it is important to rack the wine at this point to counteract any of the reduction that may be remaining from the secondary fermentation. This unique malolactic bacterial starter culture comprises of a mixture of Oenococcus oeni and Lactobacillus plantarum bacteria. 738 0 obj <>stream For additional information on the malolactic fermenation, see our complete Guide to Malolactic Fermentation. Step 4. A) In a sanitized container: dissolve 50g of Acti-ML into 250mL of distilled water at 77°F (25°C). Keep the wine temperatures at around 70º F (20ºC) until the fermentation is complete (see section 5 below). The best-known limiting factors are: pH 6) Upon completion of the MLF: As soon as the MLF has completed, it is also a good idea to add SO2  immediately in order to stabilize and protect the wine. All contents copyright 2020 by MoreFlavor Inc. All rights reserved. At this time, the wine should also be re-checked and the pH/TA% adjusted, if needed. C) Add the entire bacteria/nutrient solution into your wine and mix it throughout the entire wine volume. The advantages of this process, when performed successfully, is widely known and accepted. ML bacteria, in the presence of residual sugars will also use this as a food source and one of the by-products of this pathway is VA. Ironically, high levels of VA in a must or wine can actually interfere with the bacteria’s ability to complete a Malolactic fermentation; regardless if they are the one’s who made it in the first place! species used in commercially available starter culture currently, but research has indicated that different Lactoba- ... Malolactic fermentation (MLF) is a secondary fermen- Malolactic fermentation (MLF) is one of the important processes in red wine production. hÞbbd```b``­‘Œ ’)D²pÉK ’«,«– ³{$ãO ùÿåY&F¦`8P†æä†ÿ²ï % It is the first commercially available blend of its kind in the world and was introduced … 708 0 obj <> endobj Get the must dialed-in at crush, so that the subsequent wine will be in good shape post alcoholic fermentation for receiving the ML inoculation. A clean, healthy alcoholic fermentation means your ML bacteria will have an easier time getting started and finishing their job when it’s their turn to work in the wine: 3)  ML inoculation preparation & handling: Prepare the ML culture: Some bacteria are labeled “direct-addition” and can be added to the wine directly from the pouch, while others require a 15–minute hydration period in clean, chlorine-free water before inoculating the wine. This possibility can therefore be greatly reduced by eliminating most of the sugars in the environment before they gain access to it. Dry Malolactic Bacteria - Enoferm Alpha (2.5g), Dry Malolactic Wine Bacteria - Enoferm Alpha (25g for 660 gallons), Dry Malolactic Bacteria - Enoferm Beta (2.5 g), Dry Malolactic Wine Bacteria - Enoferm Beta (25 g for 660 gallons). 8(1): 51-56; 1993. Sub-Total Get your sugars and ph/TA% in line so that the finished wine will not have a final alcohol above 15% (around 14% is better), and so that the pH will not be lower than 3.1/3.2 (3.2 is better). Take care of the yeast during the alcoholic fermentation (feed them and keep fermentation temperatures in line (below 85º F, 28º C), this limits their production of compounds that can later be possibly responsible for antagonizing the ML bacteria: H2S and VA, for example. %%EOF There will be enough “light” lees remaining to feed the ML bacteria and you will keep the “being buried alive in the lees” factor to a minimum for the bacteria). So remember: healthy yeast ultimately means healthy ML bacteria down the line.). Malolactic fermentation (MLF) may sound mysterious, but it’s a technique every home winemaker should master. Induction procedures for malolactic fermentation Australian & New Zealand Wine Industry Journal. Starter cultures usually consist of Oenococcus oeni that has been isolated from grapes or wines In short, don’t splash when stirring the MLF and flush pumps and lines with inert gas before running a wine undergoing MLF through them. It’s quite different from “regular” fermentation, in which yeast convert sugar into alcohol. Inoculation and handling should take care to limit any oxygen exposure (the bacteria are anaerobic and depending on the strain may react negatively to various amounts of oxygen that may be introduced into the wine.