![]() When the number increases, the wine has become less acidic. At the completion of malolactic fermentation, though, you will see that the number has shifted upwards. When you test your pH you will be looking at a number of around 3.1 to 3.4. It only takes a few minutes to learn how to read pH and it will help you improve your wines. You need some basic equipment to make this reading, but you can easily obtain it at a winemaking shop. By changing all that malic acid to lactic, you’re lowering the total acidity and, by association, the pH and taste of acid in your wine.īy adding malolactic bacteria, you are going to see a pH shift. Lactic acid is a mono-acid, so it’s ‘less acidic,’ so to speak, than malic. “There’s too much malic acid in red wines and some white wines, so by adding malolactic bacteria, you convert that malic acid over to lactic acid. Worked for Secret House Vineyards as a consulting winemaker before coming to La Velle, where he has worked for five seasons. Took classes at UC Davis and Oregon State. Started making wine at home in the 1970s. Gary Carpenter: La Velle Vineyards, Elmira, OR Malolactic activity can be detected by the presence of tiny carbon-dioxide bubbles. The most-accepted rule of thumb is to wait until the end of primary fermentation before adding the culture. High-acid grapes make it difficult to cultivate malolactic bacteria in general, it will work in red wines with a pH of 3.3 or higher and in whites with a pH of 3.1 or above. They aren’t tolerant of high alcohol, high sulfur dioxide, low temperatures and low pH. Malolactic bacteria are finicky about their conditions. MLF is not recommended for sweeter wines, like Riesling, Gewürztraminer and Muscat. MLF is generally used for dry red wines but can also enhance some dry white wines, such as Chardonnay, Sauvignon Blanc and Pinot Gris. Malolactic fermentation can occur spontaneously, but it’s best to conduct it yourself. After MLF, the wine’s flavor profile is more smooth, round and complex. This reduces the acidity of the must and improves the flavor of your wine. (You can find malolactic cultures at any home winemaking store.) These bacteria convert malic acid, which is naturally present in fruits like grapes and apples, to lactic acid. Malolactic fermentation is conducted by Leuconostoc bacteria cultures. MLF involves bacteria instead of yeast, and it usually begins when primary fermentation is complete, around 0° Brix. It’s quite different from “regular” fermentation, in which yeast convert sugar into alcohol. Malolactic fermentation (MLF) may sound mysterious, but it’s a technique every home winemaker should master.
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