MLF ???

[glenora]

Hi--

Introducing a malo-lactic fermentation is not for the uninitiated or the weak of heart—while a malo-lactic fermentation can occur naturally most wine makers, if they use the procedure, prefer a more controlled environment.
The best conditions are--a wine that has a pH of 3.25 of higher, has little of no free sulfur, and is in a temperature range of 65-70 F. A bacteria is also introduced to the wine, Leuconostoc oenos is often used.
I suggest that you contact some of the wine folks at the University of Adelaide for a more detailed explanation of the process.
Have fun!!