Malolactic Fermentation
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Tips for a Successful Malolactic Fermentation
Malolactic fermentation (MLF) is often considered a simple conversion process of malic acid to lactic acid by Oenococcus oeni bacteria. Additionally, by choosing a specific strain, malolactic fermentation represents the final opportunity to reduce herbaceous notes, enhance fruit aromas, increase aromatic complexity and improve balance and structure of wine.
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Harvest Quick Tips: Malolactic Fermentation
Enartis Quick Tips for a succesful malolactic fermentation.
In this video we talk about:
- Malolactic Bacteria: Oenococcus Oeni.
- Malolactic Fermentation Strategies: Spontaneous or Inoculated.
- Malolactic Bacteria: to inoculate or not to inoculate.
- Successful MLF Strategies with Enartis ML Range.
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Malolactic Fermentation Scenarios : When to Promote, Delay or Prevent it
For young, fresh, easy-to-drink style wines, MLF may not be desired. Lactic acid bacteria activity is generally controlled by using SO2 but in many situations, especially in the case of high pH wines, its addition is not always enough and spontaneous fermentation can occur.
DOWNLOADTaking the Risk out of MLF
Malolactic fermentation (MLF) is the transformation of malic acid into lactic acid by lactic bacteria, particularly Oenococcus oeni. Wines that go through MLF become microbiologically stable as malic acid is consumed and can no longer be used by other microorganisms that can alter wine.
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