I would say 'yes - it is very common'. One of the main reasons for
inducing MLF is to ensure that the subsequently bottled red wines don't
spontaneously go into MLF while in the bottle. Another is to change the
acid profile, thereby the taste profile (malic acid being a crisper,
more tart taste, better suited to crisp, lively white wines).

Possibly you are overthinking things. Then again, possibly those two
winemakers are underthinking things.




On 2008-02-21 10:11:49 -0800, Wayne Harris > said:

> This is a subject that has come up time from time in this group. I
> think i have read up on this enough to know what it is, and how to
> work with it.
>
> My bigger question is this. How many of you out there that re trying
> to make a quality dry red wine actually induce a Malolactic
> fermentation cycle.
>
> Here is why I ask. I plan on getting 75 gallons of fresh crushed
> California Cabernet Sauvignon grapes this fall and want to take my
> wine making to the next level on both quality and quantity.
>
> I am reading furiously and meeting folks who make a lot more wine than
> I do. Twice now, I have personally met winemakers that have been
> making wine for 50+ years and ask them a technical question about
> freee SO2 or PH levels, or Acid blends, and both times i get the same
> general response:
> An exhasperated "Wayne, I just smash the grapes. You are waaay over
> thinking it."
>
> Not those words exactly, but close.
>
> So my question is this. How many folks really do go out and buy the
> malolactic cultures like leuconostoc oenos and induce MLF? Is this
> common?