Assuming the goal is to maximize the reduction of TA, is there an
argument for a faster vs. slower malolactic fermentation? Trying to
figure out whether I should move things along or let it happen over an
extended period.

Michael,
I think the argument for a faster MLF has more to do with being able to
sulphite the wine more than anything else, and to assure it's completion
which is easier at the higher temperatures during fermentation. Any other
comments?
John Dixon
"Michael Brill" wrote in message
m...
Assuming the goal is to maximize the reduction of TA, is there an
argument for a faster vs. slower malolactic fermentation? Trying to
figure out whether I should move things along or let it happen over an
extended period.

I think the argument for a faster MLF has more to do with being able to
sulphite the wine more than anything else, and to assure it's completion
which is easier at the higher temperatures during fermentation. Any other
comments?

That's true (plus there are nutrient competition and VA production
(from sugar metabolisation) issues) but that's more a question of
*when* to inoculate.

I understood the original question to be "is it better to have a long
malo (e.g. 3 months) or a short malo (e.g. 3 weeks) when conducting
malo *after alcoholic fermentation*?" (Please correct me if I'm wrong
Michael.)

In terms of maximising TA reduction I have not seen anything to
suggest there is any difference in length of MLF. Aside from TA
though, some would argue that long malos are good for complexity but
they are more risky (e.g. higher risk of VA development, lack of
protection against oxidation due to low level/no SO2).

Ben

(Ben Rotter) wrote in message om...
I understood the original question to be "is it better to have a long
malo (e.g. 3 months) or a short malo (e.g. 3 weeks) when conducting
malo *after alcoholic fermentation*?" (Please correct me if I'm wrong
Michael.)

Yes, definitely after alcoholic fermentation. The question was in
respect to acid reduction. Does the length of a malo impact the
reduction of acid. I've got a barrel of 0.90 TA (3.4 pH) pinot that,
while I'd like to get the additional complexity of slow malo, I'm
anxious to see what additional steps, if any, I'll need to take to get
acids down. I'm definitely leaning towards innoculating soon. The
only thing that would sway me is if slower malo materially increased
the reduction of acid.

Yes, definitely after alcoholic fermentation. The question was in
respect to acid reduction. Does the length of a malo impact the
reduction of acid. I've got a barrel of 0.90 TA (3.4 pH) pinot that,
while I'd like to get the additional complexity of slow malo, I'm
anxious to see what additional steps, if any, I'll need to take to get
acids down. I'm definitely leaning towards innoculating soon. The
only thing that would sway me is if slower malo materially increased
the reduction of acid.

As I said, as far as I'm aware the speed of the malo has no effect on
the final reduction of acidity. I'd just go ahead and inoculate now.

Ben
http://members.tripod.com/~BRotter/MLF.htm

(Michael Brill) wrote in message om...
Assuming the goal is to maximize the reduction of TA, is there an
argument for a faster vs. slower malolactic fermentation? Trying to
figure out whether I should move things along or let it happen over an
extended period.

The best thing for malolactic fermentation, as far as a speedy
duration, is temperature. That is assuming, that all the basics of ph
and free so2 are taken into account, which at you level of knowledge
is not the question. Malo bacteria work best from 68F plus with the
mid 70F being ideal. The next trick is the nutrient available to the
culture, which can be supplied from commercially available sources. My
average duration for a ML fermentation is two months verified by
chroma. test. This always causes me the greatest worry when my pricey
grapes are vulnerable with a low free so2 level and a slow malo.
Absolutely minimize the head space of your container and test every
week after four to completion. Zinman