"pp" > wrote in message
ups.com...
I would expect that in (over) ripe grapes there wouldn't be that much malic
acid left, so a pH
increase of 0.25 due just to MLF seems too high. Never measured this though
so have not data to back this up, just a theory.

Pp, the 0.2 to 0.25 pH unit increase is the pH change I've seen following
malo-lactic fermentation over the years in my grapes.
Bill Frazier
Olathe, Kansas USA