How does malolactic fermentation work?

WINE TALK
1

Question for those involved in wine making or those more knowledgeable than me, (the second group should be very large). How does malolactic work? I know in the process malic acid is converted to lactic, but is this a natural process or is it initiated or both? Is it the same for reds and whites. Does it just go to completion or does it need to be stopped at some desirable point? I hear more about it in regard to whites and Pinots, but is it done with cabs, syrah, etc.? Some chards I have had have been non-malo wines. Are some Pinots done this way too?
Thanks for any responses you may have.
Tim [scratch.gif]

2

Not a winemaker, but your answers are as follows to the best of my knowledge.

Can occur naturally but also can be forced through innoculation.
Same process for reds and whites.
Can be blocked but I don’t know if it can be stopped part way. Wines that have malo blocked need sterile filtration or you can end up with a bunch of 750ml high explosives.
I’ve never heard of a red wine that didn’t go through MLF.

3

You might want to look into the lore of Schiopettino…

4

The conversion of malic acid to lactic acid is done by bacteria. Whether it’s initiated (inoculation of the wine with a culture) or natural (bacteria on the grapes or in the cellar) is up to the winemaker. The conversion itself lowers the acidity of the wine and increases the pH. CO2 is also produced in the process. It’s up to the winemaker whether to not allow MLF, stop it part way, or let it go to completion. There are various ways to inhibit or stop MLF (the most natural way is using sulfites or enzymes I believe), and then the wine must be sterile filtered so that it doesn’t happen in bottle (unless something like Velcorin is used to completely kill everything in the wine prior to bottling). The concern with MLF happening in bottle is the CO2 production causing corks to pop. Most red wines have MLF done to completion since it removes a “tartness” in the wine, thereby softening the profile. For whites, it’s a matter of stylistic choice.

5

Nah. I’m a well-known hater of Italian wines. pepsi

6

But you love Oregon wines. And wheat pennies. I may have found your perfect wine:

7

And I love Vincent. Just don’t tell Jennifer.

8

All kidding aside, it’s a very nice label. I think Alberty has said nice things about the wine too. I’ll keep an eye peeled for it in my travels.