Assuming the goal is to maximize the reduction of TA, is there an argument for a faster vs. slower malolactic fermentation? Trying to figure out whether I should move things along or let it happen over an extended period.
That's true (plus there are nutrient competition and VA production (from sugar metabolisation) issues) but that's more a question of
*when* to inoculate.I understood the original question to be "is it better to have a long malo (e.g. 3 months) or a short malo (e.g. 3 weeks) when conducting malo *after alcoholic fermentation*?" (Please correct me if I'm wrong Michael.)
In terms of maximising TA reduction I have not seen anything to suggest there is any difference in length of MLF. Aside from TA though, some would argue that long malos are good for complexity but they are more risky (e.g. higher risk of VA development, lack of protection against oxidation due to low level/no SO2).
Ben
Yes, definitely after alcoholic fermentation. The question was in respect to acid reduction. Does the length of a malo impact the reduction of acid. I've got a barrel of 0.90 TA (3.4 pH) pinot that, while I'd like to get the additional complexity of slow malo, I'm anxious to see what additional steps, if any, I'll need to take to get acids down. I'm definitely leaning towards innoculating soon. The only thing that would sway me is if slower malo materially increased the reduction of acid.
As I said, as far as I'm aware the speed of the malo has no effect on the final reduction of acidity. I'd just go ahead and inoculate now.
Ben
The best thing for malolactic fermentation, as far as a speedy duration, is temperature. That is assuming, that all the basics of ph and free so2 are taken into account, which at you level of knowledge is not the question. Malo bacteria work best from 68F plus with the mid 70F being ideal. The next trick is the nutrient available to the culture, which can be supplied from commercially available sources. My average duration for a ML fermentation is two months verified by chroma. test. This always causes me the greatest worry when my pricey grapes are vulnerable with a low free so2 level and a slow malo. Absolutely minimize the head space of your container and test every week after four to completion. Zinman
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