concurrent malolactic fermentation

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

Ben

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

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: