malolactic

[Thomas]

Not sure that ML allows for lower SO2 additions. That decision should be made based on a wine's pH, and putting a wine through ML usually raises pH, which often means the need for more SO2. But SO2 needs to be low in order to get ML started.

The reason red wine gets lower additions of SO2 is more related to the tannins, which are higher than in whites.

Also, ML not only increases lactic acid, but it reduces citric, which in turn increases acetic acid--volatile acidity. Plus, if ML is allowed to start spontaneously and completed after primary fermentation, the risk of brettanomyces is increased.

Although malolactic fermentation is a natural process, it's best to control it through culture inoculation because its success depends on a lot of factors, especially the wine's pH. The higher the pH, the easier for ML to get going, but also the easier for things to go wrong.

And--I just learned this last week--lactic acid produced from spontaneous ML can increase histamine levels in red wine.



[This message has been edited by foodie (edited 05-16-2006).]