Question:
Does anyone know if Malolatic Fermentation will proceed if the temperature of the juice falls below 60 Degrees F.? I introduced ML Starter at end of primary and the temperature of my garage is cool at night.
60 Degrees F. is borderline, but if you’ve got slow, lazy bubbles, sometimes carrying a bit of debris from the sediment below, then you’ve got ML. At 60 degrees it might take a month or so to complete. Jeff Before you buy.
Response:
Does anyone know if Malolatic Fermentation will proceed if the temperature of the juice falls below 60 Degrees F.? I introduced ML Starter at end of primary and the temperature of my garage is cool at night.
Response:
Does anyone know if Malolatic Fermentation will proceed if the temperature of the juice falls below 60 Degrees F.? I introduced ML Starter at end of primary and the temperature of my garage is cool at night.
Hi Kitch: MLF will proceed at 60F (15.5C), but it’s progress will be slowed somewhat. According to Peynaud (_Connaissance et Travail du Vin_ [Knowing & Making Wine], p.133-134 of the English edition), here is a run-down on how must temperature affects the progress of the MLF: Slowed substantially (by months), but not terminated: 10-C (50-F) Slowed considerably (by weeks): 12-13C (54-55F) Begins to slow: 15-C (59-F) Optimum temperature: 20-25C (68-77F) ML may arrest due to thermal mortality of the bacteria: 30+C (86+F) Finally, also keep in mind that a low pH will also retard the start of the MLF. Hence, when working with a low pH must, I would be sure that I had optimum temperatures at inoculation.. Hope this helps. Prosit: Ed — The Viticulture FAQ & Glossary – http://www.itsmysite.com/vitfaq "I like on the table, when we’re speaking, The light of a bottle of intelligent wine." -Pablo Neruda
Response:
I have some Cab. must working right now, and am trying to figure out when to start the ML fermentation. The sugar fermentation is complete (0.990) and I’ve added oak cubes. However, the pH is 3.45 (probably ok) and the free SO2 is 38ppm (too high?). So, do I just wait for the free SO2 to come down before inoculating with a ML? Does racking help? Can I wait the 8 weeks until the oak is fully extracted and then inoculate? Thanks for your help! David Reece
Response:
I have some Cab. must working right now, and am trying to figure out when to start the ML fermentation. The sugar fermentation is complete (0.990) and I’ve added oak cubes. However, the pH is 3.45 (probably ok)and the free SO2 is 38ppm (too high?).
Hi David: The pH is perfect, but as you suspect, the free SO2 is much too high. Most strains of ML culture become sensitive at about 20 ppm free SO2. Also, they are affected by the total SO2. At 38 ppm, the free SO2 may be narcotic & not toxic. IOW, if you innoculate now, there is a chance that the bacteria will survive & rest in narcotic slumber until the free SO2 is low enough for the culture to kick in. I had this experience with a Chardonnay I made in 1998. I innoculated the wine with the culture when it was at ~30ppm free SO2 & the ML did eventually start. However, the ML was not finished until more than 6 months after the innoculation. On the other hand, there is a chance that the SO2 level may be toxic & may kill the culture outright. 38ppm is pretty high. I would probably wait a few months, rack off of the oak, measure free SO2 & if it is around 25ppm or less, add some ML nutrients & a ML culture. Hope this helps. Prosit: Ed The Viticulture FAQ & Glossary: http://www.itsmysite.com/vitfaq "Wine is the High Priest for the Uncommon Nuptials between the Body & Soul of Men". -George Meredith, British Author Got questions? Get answers over the phone at Keen.com. Up to 100 minutes free! http://www.keen.com
Response:
I have some Cab. must working right now, and am trying to figure out when to start the ML fermentation. The sugar fermentation is complete (0.990) and I’ve added oak cubes. However, the pH is 3.45 (probably ok) and the free SO2 is 38ppm (too high?).
Assuming that you are working from fresh grapes, those are perfect numbers for free SO2 to maintain 0.8ppm molecular free SO2. Unfortunately, ML doesn’t like those conditions. Racking, with splashing, might drop the SO2 a tad, as would barrel aging. It’s also possible that the ML went spontaneously during the primary, if you didn’t sulfur at that time. Actually, that’s the best time to inoculate: just after the primary kicks off (except if you are using a Bayanus yeast strain). Tom S
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