>"Stu Pedaso" > wrote in message
.. .
>> What does it mean when a yeast is said to be/or not to be
>> "tolerant of concurrent malolactic fermentation"
>

On 23 Sep 2005 05:48:16 -0700, "Ben Rotter" >
wrote:

>It means the yeast will struggle if growing/living *while* malolactic
>bacteria are growing/living.
>
>Ben

On Fri, 23 Sep 2005 13:25:44 GMT, "Tom S" >
wrote:

>Certain strains of yeast (Bayanus - e.g. EC1118) hog all the nutrients in
>the juice/must, thereby depriving the ML bacteria of what they need to
>propagate.
>
>It is recommended to inoculate for ML after the wine has gone dry if using
>such a strain of yeast.
>
>Tom S
>

OK, what is ML bacteria, and what fruits/juices/must do/don't you
want them in?

Sorry, but very new to winemaking.
Stu