concurrent malolactic fermentation
 

What does it mean when a yeast is said to be/or not to be
"tolerant of concurrent malolactic fermentation"
Thanks

Stu

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

Ben

"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"

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

>"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

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

ML bacteria are bacteria which conduct malolactic fermentation (MLF).
At the most basic level that means they eat up malic acid and produce
lactic acid. MLF is suitable for wines where a reduction in acidity is
desired (and/or stability re MLB is an issue) and the wine style is not
so much focused towards varietal aromas and flavours.

For more, see:
http://members.tripod.com/~BRotter/MLF.htm

Ben