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?

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?

On Feb 21, 1:36*pm, AxisOfBeagles > wrote:
> 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?- Hide quoted text -
>
> - Show quoted text -

Do you use chromotography to monitor your MLF?

Paper chromatography, yes. But it is a once a year sort of deal. I test
my reds to ensure that mlf is complete before I consider bottling. In
my cellar, mlf usually gets going well soon after primary, but then
stalls during the winter (temps in the cellar drop to anywhere between
56 and 59). Kicks in again in the spring. But I always test later in
the year to be sure - before bottling.



On 2008-02-21 11:45:03 -0800, Wayne Harris > said:
>
> Do you use chromotography to monitor your MLF?

On Feb 21, 6:22*pm, AxisOfBeagles > wrote:
> Paper chromatography, yes. But it is a once a year sort of deal. I test
> my reds to ensure that mlf is complete before I consider bottling. In
> my cellar, mlf usually gets going well soon after primary, but then
> stalls during the winter (temps in the cellar drop to anywhere between
> 56 and 59). Kicks in again in the spring. But I always test later in
> the year to be sure - before bottling.
>
> On 2008-02-21 11:45:03 -0800, Wayne Harris > said:
>
>
>
>
>
> > Do you use chromotography to monitor your MLF?- Hide quoted text -
>
> - Show quoted text -

I hate to keep bending your ear, but I will until you tell me to
stop.

When, relative to primary fermentation, do you innoculate for MLF?
at start?
-or-
50% through?
75% through?
90% through?

This is the question that will likely generate some debate.

I used to innoculate soon after primary was underway, on the
presumption that the ml bacteria would get a better start while the
alcohol was lower. Then, some fellow winemakers who profess to knowing
far more than I ever could suggested that I was risking some
undesirable volatile acidity by doing so (I am still uncertain of the
biologic basis for this). So I now innoculate late in primary - soon
before press. Not sure it really makes a difference, but done this two
years in a row now with no problems, so planning on continuing thus
until better information convinces me otherwise.

How about you? When do you innoculate with ml bacteria?



On 2008-02-21 15:26:46 -0800, Wayne Harris > said:
>
> When, relative to primary fermentation, do you innoculate for MLF?
> at start?
> -or-
> 50% through?
> 75% through?
> 90% through?