Malolactic bacteria have a reputation as being decidedly more difficult to work with than yeast, however many of the problems often encountered stem from a lack of understanding the appropriate conditions necessary for the bacteria to successfully complete its job. One reason this might be the case is that there really isn't a single variable that can be controlled to ensure success, à la: "make sure you don't sulfite until after the malolactic fermentation has completed and all will be well". In fact, the real answer to better being able to successfully complete a malolactic fermentation is a bit more complex than that and actually lies in understanding the synergistic relationship between the following five elements: alcohol (ethanol), temperature*, pH, SO2 (sulfite), and nutrients. Download our Malolactic Fermentation Manual for a full break down. |
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